RAINBOW PASTA SALAD
This is a filling, gut-loving lunch idea, which is perfect for meal-prepping.
TOTAL TIME: 30 minutes
MAKES: for 5-6 servings
INGREDIENTS
220g whole-grain fusili pasta (or any type of small-shaped pasta, like macaroni, shell, bow tie)
For the chickpeas:
1 can (400g) chickpeas, drained, rinsed
1 tsp garlic powder
1 tsp curry powder
1.5 tbsp olive oil
salt & pepper to taste
Vegetables for the salad:
2 tomatoes
1 red bell pepper
1/2 cup black/kalamata olives, pitted
1/2 red onion, diced
1/2 cucumber
100g capers, drained
2 handful (40g) lamb’s lettuce
For the dressing:
1/2 small lemon’s juice
1/2 cup hummus, plain
1/4 cup nutritional yeast
2 tbsp extra virgin olive oil
1 tsp garlic powder
2 tbsp water
salt & pepper to taste
DIRECTIONS
Pre-heat the oven at 180°C.
Cook the pasta in boiling salty water, according to package instructions. Drain and let it cool down.
While the pasta cooks, prepare the chickpeas. Rinse and drain a can of chickpeas and transfer them to a parchment-lined baking sheet. Season with garlic powder, curry powder, salt pepper and drizzle on the olive oil. Toss them around and bake in the pre-heated oven for around 15 minutes, tossing them around at half-way.
Cut the tomatoes into small, bite-sized pieces. Cut the pepper and half a cucumber lengthwise into stripes and then, into small pieces. Cut the olives into rounds and dice the red onion.
Prep the dressing by mixing all the ingredients (“For the dressing” above).
In a large bowl, mix together the cooked & cooled pasta, all the chopped vegetables along with the lamb’s lettuce, the baked chickpeas, capers and the dressing.
Enjoy!
