- 2 medium (240 g) Bell pepper
- 1 tsp (5 g) Extra virgin olive oil
- Pinch (0.38 g) Salt
CHICKPEA PASTA
- 8oz box (227 g) Chickpea pasta
REST OF PASTA SALAD
- 15.5 oz can (254 g) Chickpeas, drained and rinsed
- 2 medium (200 g) Tomato
- 2 cups (60 g) Spinach, fresh
- 1 English cucumber (301 g) Cucumber
- 3/4 cup (113 g) Feta cheese
- 1/4 cup (28 g) Pine nuts
DRESSING
- 1/4 cup (60 g) Apple cider vinegar
- 2 tbsp (30 g) Lemon juice
- 2 tbsp (30 g) Extra virgin olive oil
- 2 tbsp (30 g) Balsamic vinegar
- 1 tbsp (15 g) Dijon mustard
- 1 tbsp (15 g) Minced garlic
- 1 tbsp (3 g) Basil, dried
- 1 tbsp (3 g) Thyme, dried
- 1 tbsp (3 g) Oregano, dried
- 2 tsp (6 g) Garlic powder
- 2 tsp (6 g) Onion powder
- 2 tsp (8 g) Lemon pepper
- 1/2 tsp (0.5 g) Red pepper flakes
2. Meanwhile, prepare your pasta according to instructions. Drain and rinse, and shock with cold water to stop cooking. Optionally, drizzle with just a few drops of EVOO to prevent sticking
3. As the peppers roast and the pasta boils, prepare the rest of the vegetables. Drain and rinse your can of chickpeas, and add to a large bowl. Cut up your tomatoes (small dice), cucumber (thin quarters), and spinach/arugula (rough chop). 1 pint of halved cherry tomatoes would work as well. Crumble in the feta cheese
4. In a small dry pan over medium heat, add the pine nuts and lightly toast for about 3 minutes, until fragrant and lightly browned. Add to the bowl
5. Finally, in a large glass, prepare the dressing. Pour in the apple cider vinegar, lemon juice, extra virgin olive oil, balsamic vinegar, Dijon mustard, and minced garlic. Add in your spices (basil, thyme, oregano, garlic powder, onion powder, lemon pepper, and red pepper flakes). Stir with a spoon
6. Pour the dressing over your salad, and serve either cold or warm
Calories: 359
Protein: 16 g
Fat: 15 g
Net Carbs: 33 g
Fiber: 9 g