Chickpea Pasta Salad
Been having a lot of fun with chickpea pasta these days. It’s been a super simple way of increasing my fibre intake and a great way to get some plant-based protein in your diet.
This salad came into creation because I had to use some vegetables before heading out for a few days, and I didn’t want them rotting away in the fridge. To be honest, this is really how about 70% of my creations come to be. I hate wasting food, so I get my biggest kicks of inspiration when food in my fridge is about to go bad.
Not only did this recipe help me make use of soon-to-good back ingredients, but it was also effortless and received all-around BBQ thumbs-ups.
Ingredients
4oz (about half the box) chickpea pasta, cooked
1/4 cup red onion, diced
2 celery stalks, diced
1/2 cup yellow pepper, diced
1/2 cup red pepper, diced
1/2 cup kalamata olives
1/4 cup olive oil
1/4 cup red wine vinegar
Directions
Cook pasta according to the package instructions. Once cooked strain and run under cool water to stop cooking and set them aside.
Mix oil and red wine vinegar together until completely combined. Set aside.
While noodles continue to cool, chop up all of your vegetables and place them in a large mixing bowl. Add cook pasta and cover the salad with your dressing. Using two spoons mix the pasta salad together to evenly coat with dressing.
Serve immediately, this salad is also great as a meal prep option and unlike other gluten-free pasta (rice noodles I’m looking at you) chickpea noodles keep well in the fridge and don’t over harden.
