Updated: Sep 5, 2020
If you have an abundance of canned chickpeas in your pantry right now gimme a 🙌🏻
Summer is all about fresh, vibrant food and this pasta salad is off the charts with flavour. I love using chickpea pasta compared to regular wheat pasta because it's gluten free and packed with protein! This is a great meal prep recipe for a busy week ahead.
What you'll need:
•1/4 cup lemon juice
•1 clove garlic
•1/4 cup olive oil
•1/3 cup basil leaves
•1 tsp honey
•1/4 tsp dried oregano
•Salt and pepper to taste
•8 oz chickpea pasta
•1 can chickpeas (drained and rinsed)
•2 cups cherry tomatoes (halved)
•1/4 red onion (chopped)
•1 ripe avocado (diced)
•1/2 cup feta (optional)
What you'll need to do:
1. Make the dressing. Combine all ingredients in a blender or food processor and blend until smooth.
2. Make the pasta according to the directions on the box and undercook it just a bit so it’s al dente. Strain, run under cool water and set aside.
3. Add the pasta, chickpeas, tomatoes, avocado, onion and feta to a large bowl and gently mix to combine. Top with additional feta and fresh basil leaves. Enjoy!