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1 box penne or other long tubular pasta, about 5 cups before cooking
4 bell peppers, preferably a mixture of red, yellow and green
4 large carrots
1 large Spanish onion
1 cup chopped fresh parsley, about 1 bunch
2 tbsp olive oil
1 tbsp cumin seed, or 1 1/2 tsp ground cumin
2 garlic cloves, minced
1/4 cup freshly squeezed lemon juice, about 1 lemon
2 tsp salt
1/2 tsp cayenne pepper
540-mL can chickpeas
Bring a large pot of salted water to a boil over high heat. Cook pasta, uncovered, according to package directions until al dente, about 12 minutes.
Meanwhile, seed and julienne peppers. Slice carrots and onion into thin strips. Chop parsley. Heat oil with cumin seeds (not ground cumin) in a large wide frying pan set over medium heat. Shake occasionally until seeds make a popping sound, about 3 minutes. Immediately stir in garlic. Add vegetables. (If using ground cumin, sauté garlic in oil for 1 to 2 minutes, then sprinkle with cumin and add vegetables.) Stir often, until onion softens, about 10 minutes.
Remove pan from heat and stir in juice, salt and cayenne. When pasta is cooked, drain and rinse with cold water. Immediately toss with warm vegetable mixture, parsley and drained chickpeas. Wonderful served at room temperature or chilled with grilled kebabs. Salad will keep well, covered and refrigerated, for 2 days.
Calories 146, Protein 5g, Carbohydrates 27g, Fat 2.2g, Fibre 2.9g.
Perfect for a buffet, this vegetarian salad won't wilt, even on a hot day.