Mediterranean chickpea & feta pasta salad

INGREDIENTS

300g pasta (I used bowties)

100g spinach

400g tinned chickpeas, rinsed and drained

200g cherry tomatoes, halved

100g mixed olives, halved

1½ tbsp baby capers

200g feta, crumbled

¼ cup pepitas

½ cup fresh parsley, roughly chopped

¼ cup fresh mint, roughly chopped

Dressing

3 tbsp extra virgin olive oil

1 tsp Dijon mustard

1 tsp honey

Zest of 1 lemon

Juice of 1 lemon

1 garlic clove, minced

Salt and pepper to taste

Method:

Cook pasta in boiling water until al dente. Drain well and add to a large salad bowl.
Add all the salad ingredients to the salad bowl.
Prepare the salad dressing in an empty jar and shake well to combine.
Pour the dressing over the salad and toss until evenly coated.

Method:

Cook pasta in boiling water until al dente. Drain well and add to a large salad bowl.
Add all the salad ingredients to the salad bowl.
Prepare the salad dressing in an empty jar and shake well to combine.
Pour the dressing over the salad and toss until evenly coated.

Share a photo and tag me @the_nutritionguy on Instagram. I can't wait to see it!