Chickpea & Pasta Salad

This is one of my favourite lunches – so satisfying and so healthy…

(serves 3-4 people)
1 cup uncooked, gluten-free fusilli pasta (I use Doves brown rice pasta)
1 can chickpeas, rinsed and drained
4 tomatoes, chopped
1 red onion, chopped
1 clove garlic, minced
6 ounces Parmesan cheese (optional)
1 cup pitted Kalamata black olives
1 teaspoon Himalayan sea salt
1/2 teaspoon black pepper
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice OR 6 drops of lemon essential oil (by adding an essential instead creates a beautiful flavour but without the acidity)

chickpea & pasta salad

Cook pasta for required time in a large pot of salted, boiling water. Drain, and rinse under cold water.

In a large bowl, combine the pasta, chickpeas, tomatoes, onion, garlic, cheese, olives, salt, pepper, olive oil, and lemon juice or essential oil. Toss together and serve.  Delicious!

Leftovers can be refrigerated up to 3-4 days.

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