How to make
If dry chickpeas are used, soak 1/2 cup of it the night before and boil it the next day in advance.
Boil the pasta in salted water. The quinoa is washed and boiled in 1 cup of water. After boiling, the stove is turned off and the quinoa is left on it, covered and timed for 15 minutes, after which it should have absorbed all the water and be ready.
During this time, the chickpeas are poured into a deep bowl. Cut the tomato, cucumber and pepper into cubes.
The spinach is washed and cut. The olives are also sliced if they are whole. Everything is added to the chickpeas in the bowl, the strained pasta, quinoa and mozzarella as well.
The pasta salad is flavored with a little oil or olive oil, as much salt and black pepper as you like and pesto.
Mix the pasta and pesto salad well.
