Tahini & Olive Spaghetti with Tomato Salad

Method

1. Cook the spaghetti in boiling salted water for 10-11 minutes, or until al dente. Meanwhile, tip the chickpeas into a colander and rinse under the tap. Leave in the colander.
2. Layer the tomatoes and shallot on a serving plate for the side salad, season and drizzle with the olive oil plus a squeeze of lemon juice. Scatter with some of the parsley and set aside.
3. Scoop out a mugful of the pasta cooking water, then drain the spaghetti into the same colander as the chickpeas. Tip both back into the pan and mix in the tahini, garlic, olives, and parsley. Add enough of the reserved pasta water to get a sauce of a coating consistency – about 100-150ml, mixing together well. Stir in the lemon zest, plus juice to taste.
4. Divide between warmed bowls and serve scattered with the nuts, accompanied by the tomato salad.