for 4 portions
8 oz dry pasta (225 g), cooked
15 oz. chickpeas (425 g), 1 can, drained and rinsed
1 cup broccoli florets (150 g), steamed
½ cup carrots (60 g), grated
½ cup red onion (75 g), sliced
¼ cup fresh parsley (10 g)
¼ cup olive oil (60 ml)
¼ cup red wine vinegar (60 ml)
1 clove garlic, chopped
1 teaspoon dried oregano
salt, to taste
pepper, to taste
1 ½ cups cherry tomatoes (300 g)
In a large bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion and parsley.
In a small liquid measuring cup, combine the olive oil, red wine vinegar, garlic, oregano, salt and pepper and whisk together.
Pour the vinaigrette over the pasta salad and toss until well distributed.
Transfer the pasta salad to 4 containers and refrigerate for up to 5 days.