Vegetarian Chickpea Pasta Power Salad : quick, nutritious & easy to personalize to your preferences.
Some alternate ingredients included in recipe below.
Recipe:
Ingredients:
– chickpea rotini pasta @eatbanza
– haricots verts (French green beans) (peas, zucchini)
– asparagus (broccolini, cabbage, Brussels sprouts)
– grilled red piquillo peppers @caramiaproducts (tomatoes)
– dark kidney beans (white beans, chickpeas, lentils)
– roasted cauliflower (eggplant, mushrooms, Romanesco)
– aged sharp cheddar (Parmesan, Asiago, mozzarella)
– romaine lettuce (kale, spinach, arugula)
– onion (shallots, scallions)
– garlic
– fresh herbs (parsley, cilantro, basil, oregano)
– dried herbs
– extra virgin olive oil (EVOO)
– white balsamic vinegar
– kosher or sea salt
– black pepper
Start by roasting the cauliflower. I had roasted a whole head the day before for another dish & just used what was leftover. If you choose to include roasted cauliflower in yours, make sure to roast it at higher temperatures (415-425) & long enough (25-30 min) that it caramelizes. Taste is so much better!
Cook the chickpea pasta per packaging instructions, rinse, drain, set aside in large salad bowl.
Clean & slice asparagus on the bias. Clean haricots verts. Chop 1/2 a small onion & 2 garlic cloves. Sauté the onion, garlic, asparagus & green beans in olive oil. Season with herbs, salt & pepper. Don’t overcook the asparagus & green beans, you want them to still have some crunch & maintain their green color. Add to salad bowl.
Cut the cheese into small cubes or shred it. Slice the red peppers. Rough chop the fresh herbs. Drain & rinse kidney beans. Chop the lettuce.
Add all ingredients to salad bowl, drizzle with EVOO & white balsamic vinegar + season all again. Mix well & enjoy!
#inthekitchenwithnora #powersalads #vegetariansalads #easymealideas #healthypastasalad #proteinpastasalad
