110 ouncecan chickpeas, drained and thoroughly rinsed
1zucchini,chopped and lightly sauteed
1pintgrape tomatoes,halved or quartered
1/4cupfresh basil,packed and thinly sliced
1cupextra virgin olive oil
Sea salt, to taste
Black pepper,to taste
Place a large pot of water to a boil and cook pasta according to package directions. Once cooked, drain the pasta and set aside. Pro tip: toss the cooked pasta in a bit of olive oil to prevent it from sticking to itself!
While the pasta is cooking, prepare the veggies accordingly.
In a medium bowl, whisk together all dressing ingredients.
In a large bowl, combine pasta, veggies, and chickpeas. Pour in dressing - remember, you will have leftover dressing!
Either serve immediately or cover and place in refrigerator until you’re ready to serve. Consider adding a touch more of the dressing if it dries out in the fridge!
*You will have some leftover dressing! Store in the refrigerator for up to 1 week.