Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Chickpea 'Tuna' Pasta Salad

Chickpea 'Tuna' Pasta Salad
Chickpea 'Tuna' Pasta Salad

The flavours of this pasta salad are sharp and deliciously tangy whilst the textures are crisp and crunchy - perfect for a summer's evening. Having said that, it's also a great way to inject a bit of edible sunshine into the cooler months of the year. Some recipes work really well for dinner and really, really well for lunch the next day. This is one of those recipes. We don’t make pasta salad very often, but when we do, we’re glad we did!

Ingredients
Method

Before you start

Fine grater or microplane | Potato Masher

Ingredients

  • 1 x 400g tin chickpeas
  • 1 celery stick
  • 3 spring onions
  • 1 carrot
  • 2 small cornichons (or 4 capers)
  • 1 lemon
  • 1 sprig fresh dill
  • handful of fresh parsley
  • 4 tbsp hummus
  • 1 tbsp olive oil
  • salt and black pepper

To Serves

  • 50g rocket
  • 10 cherry tomatoes
  • 1 tbsp balsamic vinegar

Method

  1. 1.

    Cook the pasta | Cook the pasta according to package instructions (approx 9-11 minutes) in a big pot of boiling salted water

  2. 2.

    Prepare the fresh ingredients | Drain, rinse and mash the chickpeas with a potato masher | Trim and very finely chop the celery | Trim and finely slice the spring onions | Peel and finely grate the carrot | Finely chop the cornichons | Zest and juice the lemon | Pick the dill and parsley leaves and finely chop

  3. 3.

    Drain the pasta | Drain the pasta using a colander, drizzle over a little olive oil and toss (this will prevent the pasta from sticking) and leave to cool slightly

  4. 4.

    Make the chickpea “tuna” | Add the hummus and olive oil to a large bowl and stir to combine | Add the prepared fresh ingredients to the bowl and fold to combine and coat | Taste the mixture and season to perfection with salt and pepper | Add the pasta to the bowl and fold to combine and coat

  5. 5.

    Build the salad and serve | Halve the cherry tomatoes | Spoon the Chickpea “Tuna” Pasta Salad into serving bowls | Dress the bowls with rocket and cherry tomatoes, drizzle with a little balsamic vinegar and serve immediately

  6. 6.

    Serves 2