My go to pasta salad that I make if I'm in a rush or need a quick meal. By using Eat Banza chickpea pasta, I also get my source of protein in too! I make sure to load the pasta up with vegetables and healthy fats, because I'm all about a balanced meal. It's delicious and super easy to make. So, if you want the full recipe, keep reading!
Yields: 1-3
Prep time: 15 minutes
Total time: 18 minutes
This recipe is dairy free, gluten free, vegetarian, and vegan.
Ingredients:
1. Eat Banza Chickpea Salad (shells or any other kind of pasta)
2. Manzanilla olives
3. 2 handfuls of spinach
4. 10-12 cherry tomatoes
5. 1 cucumber
6. ½ green bell pepper
7. 2-3 TBSPS extra virgin olive oil
8. ½ lemon
9. 1 TBSP balsamic glaze
10. Kosher salt to taste
11. Hemp seeds to garnish
12. Lemon pepper to garnish
Instructions:
1. First, boil pasta in salt water until al dente.
2. Make sure to have all ingredients 2-6 chopped finely.
3. Add them to a bowl with the strained pasta.
4. Let's make the dressing: mix ingredients 7-10 and pour it onto the salad.
5. Mix well and taste for any salt.
6. Add the hemp seeds and lemon pepper seasoning to garnish.
