Chickpea, olive & roasted pepper pasta salad

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Dried pasta (durum wheat)320 g (80 g)
• Canned chickpeas320 g (80 g)
• Roasted red peppers (jar)200 g (50 g)
• Olives (jar)100 g (25 g)
• Red onion80 g (≈ 0.5 onion) (20 g)
• Red wine vinegar32 g (8 g)
• Extra-virgin olive oil48 g (12 g)
• Dried oregano2 g (0.5 g)

Method

1. Cook the pasta, drain and cool it under cold water.
2. Rinse the chickpeas; slice the peppers and the red onion thinly.
3. Toss everything with the oil, vinegar and oregano; season. Keeps in a lidded tub for lunch.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in dry stores — nothing here needs a fridge.
• Contains: Gluten, Sulphites — always check the labels of what you buy.