Summer Pasta with Chickpeas and Tomatoes

INGREDIENTS

• 1 package of cherry tomatoes
• 1 head of garlic
• 1 package of pasta
• 1 can of chickpeas
• 1 packet of basil
• Salt and Pepper
• Olive oil
• Grated parmesan or feta cheese (optional)
• Balsamic vinegar (optional)

INSTRUCTIONS

1. Open the can of chickpeas, drain the liquid and rinse the beans
2. Peel and chop 1 clove of garlic (add more if you like)
3. Finely chop the entire package of tomatoes
4. Finely chop 1 tbsp basil
5. Measure 2 tbsp olive oil into a large bowl. Add the chopped tomatoes, rinsed chickpeas, basil, salt and pepper to taste, and 1 tsp of balsamic vinegar (optional)
6. Let this mixture sit for 15 minutes to deepen the flavor
7. While the tomato and olive oil mixture marinates, boil the water for the pasta
8. When the water is boiling, Cook the pasta fully
9. When the pasta is done to your liking, drain off the water
10. Return the pasta to the pot and toss with the tomato and olive oil mixture
11. Top with parmesan or feta cheese if desired

CARROT TIPS

• Serve hot as an entrée or cold as a side salad
• Try adding lightly sauteed vegetables to add more fiber and nutrients – zucchini, roasted red peppers and olives are all great choices
• This dish can easily become gluten-free by replacing the pasta with another option

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