A fresh and nutritious salad is the ideal meal for those warmer seasons; the fact that this recipe can be prepared in advance makes it ideal for a lunch or dinner by the beach.

Serves 5  
Preparation and Cooking Time: Approx 50 minutes

Lamb Brand Chickpeas 200g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Lamb Brand Oregano 10g

Che’ Pasta Lisce Grossi 500g

Onion 1 chopped

Olives 85g

Olive Oil 30ml

Parmesan Cheese 40g, grated

Red Vinegar 60ml

Fresh Parsley some, chopped

Soak the chickpeas for a minimum of 5 hours or overnight, changing the water from time to time. Rinse, add to small pot, cover with water and cook over a medium heat for 30 minutes or until soft. Drain and set aside. Cook the pasta al dente according to packet instructions, drain and rinse under cold water, let it cool or place in fridge.

In a pan heat the oil, on a medium heat; add the olives, oregano, onions, parsley and chickpeas. Cook on a low heat for about 20 minutes. Set aside and let it cool. In a large container add the cold pasta together with the mixture, add the vinegar and parmesan cheese and mix together; adding salt and pepper to taste. For best results let the pasta set in the fridge overnight before serving.