This pasta salad is gluten-free, vegan and high in protein
Happy Sunday! It's daylight savings' time! Somehow my two kiddos decided to sleep in until 7:30 am today. It was nice not to be woken up super early for a change.
As the weather gets cooler and it gets darker earlier, I find myself craving pasta. Does that happen to you too? This chickpea pasta is a healthy alternative to the traditional pasta. It packs 12 g of protein/serving and it has the texture of traditional shells so you really can't tell that it's made out of chickpeas. Here are the details:
Ingredients:
1 box of Whole Foods chickpea gluten-free shells
1 can of Whole Foods artichoke hearts
1 jar of Trader Joe's kalamata olives
1 jar of Trader Joe's fire roasted peppers
******************************************************************
Cook the pasta in boiling water with a drizzle of olive oil and some salt until it's tender. Drain and set aside. Rinse the olives, roasted pepper and artichokes. Slice the roasted pepper and the artichokes. Combine all ingredients, drizzle olive oil and season with salt and pepper. Enjoy!
Love all the colors and flavors in this pasta salad. It is super nutritious! It combines protein and fiber from the chickpea, healthy fats from the olives and vitamins and minerals from the pepper and artichoke. You can't go wrong!
Enjoy!
Post a Comment