Ingredients
300g radiatori pasta
1 x 570g jar chickpeas, drained and rinsed
150g pickles, thinly sliced
100g kale, finely shredded
4 spring onions, finely sliced
20g fresh dill, roughly chopped
15g fresh chives, finely chopped
30g cheddar cheese, grated
40g cheese & onion crisps, crushed
For the dressing:
50g Greek yogurt
50g mayonnaise
100ml Pickle House Original Pickle Juice
½ lemon, juiced
1 tbsp Dijon mustard
Freshly ground black pepper
Method
Cook the pasta in a large pan of salted boiling water until al dente. Drain, rinse under cold water and set aside to cool.
Whisk together the dressing ingredients with a generous grind of black pepper and salt until smooth and creamy. Taste to adjust seasoningō
Add the kale to a large bowl with half of the dressing, massaging the leaves with your hands to soften. Add in the cooled pasta, chickpeas, spring onions, grated cheese and herbs and toss until everything is evenly coated. Taste and adjust the seasoning if needed.
Transfer to a serving platter or bowl and crumble over the cheese & onion crisps just before serving.
Serve chilled or at room temperature with a drink of your pickle juice on the side.
