Mediterranean pasta salad

Fill a stock pot a little over halfway with water, season generously with sea salt and heat on high.

Add the pasta to the boiling water and stir every 1 to 2 minutes so it does not stick.

Cook to al dente, 7 minutes in this case; check the package instructions.

Drain the pasta in a colander and leave it to cool 5 to 10 minutes.

Thinly slice the red onion, cut the half cucumber and the red bell pepper into small pieces, thinly slice the olives and roughly chop the parsley.

Drain the chickpeas in a colander and rinse under water.

Put the cooled pasta in a large bowl with the chickpeas and all the chopped ingredients.

In a separate bowl whisk the olive oil, white wine vinegar, grated garlic, dried oregano, sea salt and black pepper together.

Pour the dressing over the salad, season with sea salt and a generous amount of black pepper and mix.

Serve at room temperature or chilled; it holds 3 to 4 days in the fridge.