A wholewheat pasta salad with chickpeas, crunchy vegetables and lemon dressing. Keep the leaves and dressing separate when preparing ahead.
Wholewheat pasta and chickpeas form the base, with cucumber, pepper and tomatoes for crunch. A lemon and mustard dressing brings everything together.
Divide into four lunch portions. Pack the dressing and spinach separately when preparing ahead, then combine just before eating. The serving image shows optional feta; feta contains milk and is not included in the recipe quantities.
Cook the pasta according to its packet until just tender. Drain and spread in a shallow dish to cool; do not leave it at room temperature for more than two hours.
Whisk the lemon zest and juice with the olive oil, mustard, salt and pepper.
Combine the cooled pasta, chickpeas, tomatoes, cucumber, pepper and parsley. Fold in the spinach just before serving.
Divide between four containers. Add the dressing now for immediate serving, or pack it separately and chill the salad.
Keep ready-to-eat components chilled. Cool cooked ingredients promptly before mixing; refrigerate within 2 hours and use within 48 hours, or sooner if a product label requires. Pack dressings and leaves separately where noted.
Wheat/gluten and mustard; check the mustard label.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
