Macaroni Salad with Basil, Tomatoes and Chickpeas

If fresh basil isn't available, substitute 1/4 cup fresh parsley mixed with 1 teaspoon dried basil. Recipe serves 6.

Ingredients:

8 ounces (250 g) elbow macaroni or medium-sized pasta shells
1 1/4 pound (600 g) canned chickpeas, drained and rinsed
2 egg tomatoes, cut into 1 inch (2.5 cm) pieces
2 spring onions including tops, sliced
1/4 cup firmly packed basil leaves, coarsely chopped
3 tablespoons lemon juice
1/4 teaspoon black pepper
1/3 cup olive oil
3 cloves garlic, halved
1/4 teaspoon each dried rosemary and marjoram, chopped

Method:

1. Cook the pasta according to the packet directions. Drain, rinse under cold running water to stop the cooking and drain again; then transfer to a large bowl. Add the chickpeas, tomatoes, spring onions, basil, lemon juice and pepper, and toss together.
2. In a small frying pan heat the oil over low heat and add the garlic, rosemary and marjoram. Cook for about 5 minutes, turning the garlic as it colors until it is golden and the oil is fragrant. Strain the oil onto the pasta mixture, discarding the garlic and herbs, then toss to combine. Serve either at room temperature or chilled. Will keep, refrigerated, for 2 days.

Lemon and Garlic Chickpea Spread

This versatile spread can be used as a sandwich filling or a dip. For variety as well as for extra nutrition, stir in a chopped small red pepper (capsicum) or 8 ounces (250 g) of chopped fresh English spinach. Recipe makes 3 cups.

Ingredients:

1 can (1 pound/500 g) chickpeas, drained and rinsed
11 ounces (320 g) frozen green peas, thawed
1/4 cup lemon juice
1 tablespoon vegetable or olive oil
1 teaspoon ground cumin
1 clove garlic, crushed
4 drops Tabasco or chili sauce, or to taste

Method:

1. In a food processor or blender, blend the chickpeas, green peas, lemon juice, oil, cumin, garlic and Tabasco sauce for 1 minute or until pureed. Refrigerate, covered, for 1 hour before serving. Will keep, covered and refrigerated, for 2 days.

Tex-Mex Variation: Omit the garlic and Tabasco sauce and stir in 1/4 cup chopped mild green chilies and a finely chopped spring onion.