1 cup of short whole wheat pasta, dry
2 medium zucchinis
2 cups of chickpeas, cooked
Juice of 1 large lemon
Zest if 1 large lemon
3 cloves of garlic, minced
2 tbsps of fresh mint, parsley and basil, chopped
6 tbsp extra-virgin olive oil
Salt, pepper and red chili flakes, to taste
Cook pasta in boiling water according to instructions and drain.
Preheat grill to medium high. Slice zucchini and toss with 1 tablespoon of extra virgin olive oil, ½ teaspoon of lemon zest as well as salt, pepper and pepper flakes (to taste). Place zucchini on grill. Cover & cook for 2-3 minutes on each side. Zucchini tastes best when tender and served as soon as possible
On the stove, add remaining extra virgin olive oil to a pan and sauté chickpeas with garlic for a few minutes. Add salt, pepper and chili flakes to taste. Add pasta as well as zucchini to the chickpeas and stir. Turn off stove. Squeeze juice of 1 lemon and add to pan as well as lemon zest & minced basil, parsley and mint.