Been having a lot of fun with chickpea pasta these day. It’s been a super simple way of increasing my fiber intake and a great way to get some plant based protein in your diet.
This salad came into creation because I had to use up some vegetables before heading out for a few days and I didn’t want them going bad in the fridge. To be honest this is really how about 70% of my creations come to be. I really hate wasting food so I get my biggest kicks of inspiration when stuff in my fridge is going to go bad.
It was so incredibly simple to make and super delicious so it was a must share for sure! Seeing it was super simple and BBQ side approved let’s get right into the recipe.
Chickpea Pasta Salad (serves 4-6)
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
1. Cook pasta according the package instructions. Once cooked strain and run under cool water to stop cooking and set them aside.
2. Mix oil and red wine vinegar together until completely combined. Set aside.
3. While noodles continue to cool, chop up all of your vegetables and place them in a large mixing bowl. Add cooked pasta and dressing. Give it a good toss using two spoons. 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 harden.