Smoked Paprika, Chickpeas, Feta, Olive & Tomato Salad (with Sunblest)

Ingredients:

For The Pasta & Salad:

• 3.3 kg Sunblest Macaroni
• 11 × 410 g tins chickpeas, drained
• 500 ml oil, for roasting chickpeas
• 22 tbsp parsley, chopped approx. 1½ cups
• 11 tbsp dried oregano
• 11 tbsp fresh basil, chopped approx. ¾ cup
• 11 medium cucumbers, chopped
• 5–6 red bell peppers, diced
• 22 tomatoes, cubed
• 2.75 kg Feta cheese, crumbled
• 1.4 kg Kalamata olives, pitted & halved
• 4 cups red onion, finely minced
• 5–6 Tbsp salt, adjust to taste

For The Dressing (make in batches):

• 2½ cups fresh lemon juice
• 2¾ litres extra virgin olive oil
• 11 Tbsp sugar, approx. ¾ cup
• Salt and black pepper to taste

Method

1. Roast chickpeas in batches at 180°C so they crisp properly (don’t overcrowd trays).

2. Cook macaroni in well-salted water, drain thoroughly, and cool slightly before mixing.

3. Whisk dressing in several batches to keep it emulsified.

4. Combine everything in a large bowl/s.

5. Chill at least 1–2 hours before serving for best flavour.

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