Pasta and Chickpea Salad

Salad

• 1200 g water
• 10 g olive oil, plus 1 Tbsp
• 2 tsp fine sea salt
• 250 g dried pasta (e.g. penne)
• 250 g cooked chickpeas
• 200 g cherry tomatoes, quartered
• 100 g watercress
• 40 g mozzarella, diced (1 cm)

Vinaigrette

• ½ fresh red chilli, deseeded if desired
• 50 g olive oil
• 20 g lemon juice
• 15 g fresh parsley leaves
• ¼ tsp fine sea salt
• ¼ tsp ground black pepper