Loaded Chickpea Veggie Pasta Salad

By: Barb Biagioli

A healthier spin on backyard barbecue pasta salad! Loaded with plant-based protein and fresh veggies, this pasta salad is flavorful and filling. The perfect dish for a lunch or a party with friends.

Loaded Chickpea Veggie Pasta Salad Recipe

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6

INGREDIENTS

• 12oz of Bionature gluten free pasta, cooked

• 3 cups chickpeas

• 4 cups cucumbers, chopped

• 3 cups cherry tomatoes, chopped

• 1 cup broccolini, chopped

• 1 cup radishes, chopped

• 1 cup red onion, chopped

• 1 cup A2 mozzarella, chopped

• ½ cup basil, chopped

• ¼ cup dill, chopped

Dressing

• ½ cup olive oil

• ¼ cup apple cider vinegar

• 1 lemon, juiced

• 2 tbsp maple syrup

• 1 tbsp oregano

• 1 tbsp Himalayan salt

• 6 garlic cloves

• Fresh black pepper

INSTRUCTIONS

 1.      Prepare your vegetables – chop!

 2.      Combine the prepped veggies with the cooled pasta noodles. Toss to combine.

 3.      Prepare your dressing. Add all ingredients to a blender. Emulsify until smooth and creamy. Add salt or pepper to taste.

 4.      Pour the dressing over the pasta and veggies. Gently toss to combine so your pasta doesn’t disintegrate to mush. Top with more fresh herbs and enjoy!

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