Beth Warren Nutrition Blog

Chickpea Pasta Salad

by Beth Warren June 9, 2020

No, this it NOT white pasta,
it’s chickpea pasta.
No, the Warren palette, including my own,
is noticing a major taste when subbing it in my standard pasta recipes.
BUT
I discovered the BEST way to enjoy chickpea pasta,
is as a PASTA SALAD!
Kinda makes sense,
since chickpeas goes so well in a cold salad,
and let’s face it-
chickpea pasta ultimately tastes the same as chickpeas-
(with a texture and consistency that is VERY SIMILAR to regular pasta that it’s worth a shot)
Plus! It has a load of FIBER AND PROTEIN 
(which also means a high carb count so on the BWN Method, we categorize them more towards a carb serving),
By adding these load of veg goodies,
you get to add bulk and feel fuller.
Feel free to add whatever you have at home, you literally cannot go wrong.

Chickpea Pasta Salad

A delicious pasta salad with noodles made from chickpeas.

Ingredients

  • 1 package chickpea pasta, cooked- any shape
  • 1/2 cup sliced ​​black olives
  • 1/2 cup sliced ​​green olives, 
  • 1 carrot, peeled and grated
  • 1 can of chopped ​​baby corn
  • 2 small diced Persian cucumbers with the skin
  • 1/2 finely chopped red onion

Dressing:

  • Juice of 1/2 lemon
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • Salt and pepper, to taste

Instructions

Combine all ingredients together. Allow to sit in the fridge at least 30 minute or a few days! Flavor get even yummier.

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