Pasta Salad with Chickpeas and Tomatoes

Insalata di Pasta con Ceci e Pomodori

Preparation time: 10 minutes

Cooking time: just the time to boil pasta

Serves 4–5

Ingredients:

½ pound (220 grams) canned chickpeas, rinsed and drained
¾ pound (340 grams) fresh tomatoes, sliced
2 onions (about ¼ pound or 110 grams), peeled and finely chopped
9–10 tablespoons extra virgin olive oil
1 bunch basil Leaves
Salt, about 1 teaspoon + 1 tablespoon
8 cups (2 liters) water
½ pound (approximately 250 grams) tubetti pasta
Pepper to taste

Method:
1.        In a large bowl, combine the chickpeas, tomatoes, onions, oil, basil, and ½ teaspoon salt. Set aside.
2.        Meanwhile, bring the water to a boil in a large pot. Add 1 tablespoon of salt. Add the pasta and boil it, stirring often, until al dente. Drain with a colander. Rinse the pasta under cold tap water and then drain again.
3.        Add the pasta to the bowl with the chickpeas and tomatoes. Season with salt (about ½ teaspoon) and pepper and gently mix all the ingredients. At this point, taste the pasta salad and add more salt if needed.
4.        Cover with plastic wrap and refrigerate at least for 1–2 hours. Serve cold or at room temperature.