Pasta and Chickpea Salad (Ensalada de Pasta y Garbanzo)
- ½ lb cooked elbows
- 1 can 15 oz chickpeas
- 1 pin grape tomatoes
- 1 cucumber chopped
- Basil to your taste
- Parmesan cheese
- Juice of 3 lemons
- 3 tablespoons olive oil
- ¼ teaspoon sugar
- 1 garlic clove finely chopped
- salt and pepper
- Place the pasta in a bowl and add the tomatoes, cucumber and chickpeas.
- To make the dressing: Whisk together the ingredients to emulsify.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
My lunches have changed since moving to the US, obviously, as I live a different life, in a different country.
Growing up my mom always made a good lunch. Everytime we came home from school, lunch was waiting for us at the table. She usually made soup, salad, fresh fruit juice and a main dish. I have to confess that I used to be a picky eater, so I was not a huge food fan, but I miss those delicious lunches that my mom used to make.
I hope you enjoy this Pasta and Chickpea Salad that I made for my lunch this week. It was easy, simple, healthy and really good.