Chickpea, Spinach and Feta Pasta Salad

Instructions

1. 1

   Put 3,000 ml water and 0.75 tsp salt in a covered 5-litre saucepan. Bring to a rolling boil over high heat, allowing about 12–15 minutes; prepare the vegetables and dressing while it heats.

2. 2

   Halve the tomatoes, dice the cucumber and roughly chop the spinach. Drain one 400 g can of chickpeas, rinse with 500 ml cold water and measure out 240 g drained chickpeas. Check that the feta is explicitly labelled suitable for vegetarians, then crumble it.

3. 3

   Whisk the olive oil, lemon juice, remaining 0.25 tsp salt and black pepper in a 4-litre serving bowl.

4. 4

   Add the dry fusilli to the boiling water. Cook uncovered over medium-high heat, stirring occasionally, until tender but not mushy, usually 10–12 minutes or according to the package. Finish any vegetable preparation while it cooks.

5. 5

   Drain the pasta in a colander. Slowly rinse with the remaining 2,500 ml cold water, tossing for 2–3 minutes until cool. Shake well and leave to drain for 2 minutes so excess water does not dilute the dressing.

6. 6

   Add the cooled pasta, chickpeas, tomatoes, cucumber and spinach to the dressing and toss thoroughly. Gently fold in the feta, divide into four portions and serve.