No Cook Tomato and Chickpea Pasta
This No Cook Tomato and Chickpea Pasta is a fresh, fuss-free meal that’s perfect for warm days or busy evenings. Juicy tomatoes, creamy chickpeas, and fragrant herbs come together in a simple sauce that’s tossed with hot pasta, no stove time needed for the sauce. It’s light, satisfying, and packed with plant-based protein, making it an easy go-to for a quick lunch or dinner.
Ingredients
- 400g pasta
- 750g cherry tomatoes, quartered
- 4 cloves garlic, finely crushed
- 1 red chilli
- 1 tbsp tomato paste
- 100ml extra virgin olive oil
- 2 tbsp red wine vinegar
- One bunch of basil, torn
- 1 tin of chickpeas, rinsed
Step 1
Cook the pasta in generously salted water until it's al dente.
Step 2
Roughly chop the cherry tomatoes and add them to a large bowl along with 1 teaspoon of salt, crushed garlic, red chilli, and tomato paste.
Step 3
Using your hands, mash the cherry tomatoes for about 5 minutes until they break down into a pulp. Add the olive oil, red wine vinegar, and basil, then mix everything together well.
Step 4
Stir in the cooked pasta along with the chickpeas.
Step 5
Toss everything together until the pasta and chickpeas soak up the tomato juices and the sauce comes together.