One of the popular suggestions for pre-fast meals is to eat complex carbohydrates, which take longer to digest. The experts consider that a good idea before fasting. So, on Friday I decided to make a Pasta-Chickpea Salad. Of course I had to make sure I had enough time to soak and cook the chickpeas, which I did. You can "cheat" by getting a can of them.
First I leave the chickpeas in a covered pot full of boiling water for a couple of hours. Then I pour out the water, add new boiling water and simmer on the stove until chewable. Leave covered for another hour or so.
Pasta-Chickpea Salad Ingredients
- cooked pasta, drained
- cooked or from a can chickpeas, drained
- cut tomatoes, large diced
- diced onion
- olive oil, coarse salt and coarse pepper
- optional other salad vegetables and leaves and/or grated cheese
PS for the post fast, fast-breaking breakfast meal, I heated up the salad, since my husband prefers warm pasta.