Chickpea & Pasta Salad with Brown Rice Fusilli, Lemon Pesto Dressing & Pine Nuts

Serving size

1 person 2 people 4 people

Ingredients

1 pepper
40g rocket
2 tbsp green pesto

(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
10g pine nuts
230g chickpeas (use half)

(Chickpeas, water, salt)
1 handful of fresh flat-leaf parsley
30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
1 unwaxed lemon
110g baby tomatoes
120g brown rice fusilli pasta (Soya)

(Brown rice flour 100%)
1 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
1 courgette

Allergens

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	129Kcal	642Kcal
	538kJ	2686kJ
Fat	6.8g	34g
of which saturates	0.8g	4.2g
Carbohydrates	12g	60g
of which sugars	2.0g	9.8g
Protein	2.9g	14g
Salt	0.35g	1.7g
Fibre	2.4g	12g

Ingredients

1 pepper (use half)
1 courgette (use half)
10g pine nuts (use half)
1 tbsp garlic, basil and parsley paste (use half)

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
2 tbsp green pesto (use half)

(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
1 unwaxed lemon (use half)
40g rocket (use half)
230g chickpeas (use a quarter)

(Chickpeas, water, salt)
120g brown rice fusilli pasta (use half) (Soya)

(Brown rice flour 100%)
30g Pitted Kalamata Olives (use half)

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
110g baby tomatoes (use half)
1 handful of fresh flat-leaf parsley (use half)

Allergens

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	129Kcal	642Kcal
	538kJ	2686kJ
Fat	6.8g	34g
of which saturates	0.8g	4.2g
Carbohydrates	12g	60g
of which sugars	2.0g	9.8g
Protein	2.9g	14g
Salt	0.35g	1.7g
Fibre	2.4g	12g

Back

Vegan 1/3 daily fibre 4 of 5 a day Low sat fat

Chickpea & Pasta Salad with Brown Rice Fusilli, Lemon Pesto Dressing & Pine Nuts

Prep time: 15 mins

Total time: 25 mins

Cuisine: Mediterranean

Food group: Vegan

A flourishing summer garden on your dinner plate. Peppery rocket and grilled veg tossed with chunky chickpeas and juicy olives. Brown rice fusilli soaks up all the flavour. Don't forget the juicy tomatoes and the zippy dressing. Sit back, enjoy the salad - and the sunshine too!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the grill to high (240C)
Line a baking tray with silver foil
Bring a medium saucepan filled with salted water to a boil
Pull out a small frying pan, a large bowl, a sieve & a grater

Get grilling

Slice the courgette into 1cm thick half-moons. Thinly slice the pepper
Place both onto the foil-lined baking tray and toss with the garlic herb paste, 1 tsp oil and a pinch of salt and pepper
Grill for 18-20 mins until soft and golden

Cook the pasta & macerate the tomatoes

Add the fusilli to the saucepan and boil for 10-11 mins, until cooked, then drain and stir through 1/2 tsp olive oil to prevent sticking
Halve the tomatoes. Zest half the lemon, then halve
To the large bowl, add the tomatoes, the juice from half the lemon, 1 tbsp olive oil and a generous pinch of salt. Set aside

Prep the rest

Thinly slice the olives. Finely chop the parsley. Drain and rinse the half pack of chickpeas
Heat the small frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside

Build the salad

When the veg has 5 mins remaining, add the chickpeas to the veg tray and toss together with a pinch of lemon zest, 1/2 tsp oil, salt and pepper. Grill for the remaining time, until the chickpeas are warmed through
Add the pesto to the tomato bowl, along with the olives, half the parsley, the cooked pasta and the grilled veg and chickpeas. Toss to combine and season to taste

Plate up

When ready to serve, toss the rocket and 1 tsp olive oil through the salad and share between plates. Top with the pine nuts and remaining parsley. Serve with the remaining lemon, cut into wedges