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Chickpea Pasta Salad

Updated: Feb 9

Dig into this perfect pre-training meal, rich in complex carbs with a delicious taste. Make sure to double the recipe if you want to keep some leftovers for the next day!




𝗣π—₯π—˜π—£π—”π—₯π—”π—§π—œπ—’π—‘

β€’ Bring a large pot of salted water to the boil. Cook 200 grams of whole wheat pasta (Rigatoni) for 8 mins until al dente. Drain, rinse well with cold water and set aside.

β€’ Rinse and drain a can of chickpeas and toss with Β½ tsp garlic powder, ΒΌ tsp paprika, and salt to taste. Add 1 tsp olive oil to coat the chickpeas and bake in a pre-heated oven at 400F/200C until crispy.

β€’ Finely chop Β½ red onion.

β€’ Cut one small bowl of grape tomatoes into halves. 𝗗π—₯π—˜π—¦π—¦π—œπ—‘π—š

Blend on high: ΒΎ cups of soaked cashews *𝙨𝙀𝙖𝙠 π™€π™«π™šπ™§π™£π™žπ™œπ™π™© 𝙀𝙧 π™žπ™£ 𝙝𝙀𝙩 π™¬π™–π™©π™šπ™§ 𝙛𝙀𝙧 π™€π™£π™š 𝙝𝙀π™ͺ𝙧 Β½ cup water 1 tbsp fresh lemon juice 1 tsp maple syrup (or to taste) 3 tbsp red wine vinegar Β½ tsp garlic powder ΒΌ tsp ground mustard seed ΒΌ tsp paprika ΒΌ tsp cayenne ΒΌ or Β½ tsp cumin Salt and black pepper to taste. *π™–π™™π™Ÿπ™ͺ𝙨𝙩 𝙒𝙖π™₯π™‘π™š 𝙖𝙣𝙙 π™‘π™šπ™’π™€π™£ π™Ÿπ™ͺπ™žπ™˜π™š 𝙩𝙀 π™©π™–π™¨π™©π™š.

π—§π—œπ— π—˜ 𝗧𝗒 π— π—œπ—« In a large bowl combine and mix the roasted chickpeas, 1 Β½ to 2 cups of cooked pasta, diced red onion, halved tomatoes, dressing, and chopped parsley in desired quantities. Season with salt and pepper to taste.

π‘¨π’‘π’‘π’“π’π’™π’Šπ’Žπ’‚π’•π’† π’π’–π’•π’“π’Šπ’•π’Šπ’π’π’‚π’ 𝒗𝒂𝒍𝒖𝒆𝒔 𝒑𝒆𝒓 π’”π’†π’“π’—π’Šπ’π’ˆ: 570 Kcal / Carbohydrates 87g / Proteins 17g / Fats 18g

Do you want meal plans and shopping lists full of delicious dishes like this one? Get in touch for a free consultation now! nutrition@taimurcantoni.com

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