1(12 ounce) jar roasted red peppersdrained and coarsely chopped
1/2English cucumber or 2 mini (Persian) cucumberschopped
1/2cupgrated Parmesan
small handful fresh basil or parsleychopped
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Instructions
Combine chickpeas, olive oil, garlic, lemon, salt, and paprika in a small bowl. Stir well and set aside.
Boil a large pot of water, add a generous pinch of salt, and cook pasta just to al dente, according to package directions. Drain, then transfer to a large serving bowl.
Pour chickpea mixture over the warm pasta, scraping the bowl to get all the oil and spices into the pasta. Add red peppers and stir well.
Let cool for 2-3 minutes, then add cucumber, Parmesan, and herbs. Toss gently. Sample and add additional olive oil, lemon juice, salt, and black pepper to taste. Serve and enjoy!
Notes
I find this serves 6-8 as a side dish, or about 4 as a main course.