Mediterranean Chickpea Salad

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

250 grams (9 oz) of your favourite pasta

¼ cup (60 ml) flaxseed or hempseed oil

¼ cup (60 ml) red wine vinegar

1 teaspoon dried oregano

½ teaspoon salt

1 small clove of garlic grated or minced

2 cucumbers sliced

½ a red onion diced

500 grams (18 oz) cherry tomatoes halved or quartered

275 grams (10 oz) kalamata or other back olive

1 can (390 grams / 14 oz) artichoke hearts

2 cups (400 grams) chickpeas (sub with cannelini beans if cooking for Kitty)

Note: Ingredients may have been altered from the original.

Directions at thestingyvegan.com

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