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Ingredients
- For the salad
- 400 g farfalle
- 2 cans of tuna
- 1 green apple
- 200 g chickpeas
- 100 g dried tomatoes
- 1 small red onion
- 200 g feta cheese
- 60 g olives
- Fresh mint leaves, chopped
- For the dressing
- 120 mL extra virgin olive oil
- 3 tbsp white wine vinegar
- 3 tbsp Lemon juice
- Salt and pepper
Instructions
- Preheat oven to 200°C. Drain, rinse and afterwards completely dry the chickpeas with a kitchen towel. Put them on a parchment-lined baking sheet and toss them with some olive oil and generous pinches of salt. Transfer the sheet into the preheated oven for 20-30 minutes.
- Cook the pasta in salted water according to instructions (6-8 minutes).
- Drain the tuna and crumble up into pieces with a fork. Cut the apple into small cubes, the onion into thin slices. Roughly chop the dried tomatoes, olives and feta cheese.
- Combine all the ingredients for the dressing in a small bowl.
- Once the pasta is cooked and has cooled down, combine with the roasted chickpeas and the other ingredients, as well as the dressing in a big bowl. Garnish with fresh mint leaves.
