500 g whole grain pasta
1 can chickpeas (400 g)
1 red bell pepper
1 large zucchini
160 g pitted black olives
2 cloves minced garlic
1 small red onion
extra virgin olive oil
cook the pasta according to directions. drain and rinse well under cold water. drain again and add some olive oil.
saute garlic and sliced zucchini over medium heat until tender.
combine the pasta, zucchini, chickpeas, cut olives, bell pepper, onion and tomatoes in a large bowl. season with salt, pepper and herbs.
cover and refrigerate. goes well with salad dressings, dips and sauces.