A simple yet protein-rich, summer lunch with fresh pasta, hummus, chickpeas and cherry tomatoes.
four handfuls of pasta
pot of hummus
8 cherry tomatoes, chopped
1/2 pack of feta cheese, cubed (alternatively, you can leave this out to make the dish vegan)
3/4 tin of chickpeas
basil (I used dried because it was all I had, but fresh would be even better)