Chickpea Pasta Salad

Updated: Feb 9, 2021

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!


• 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.

• Rinse and drain a can of chickpeas and toss with ½ tsp garlic powder, ¼ 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.

• Finely chop ½ red onion.

• Cut one small bowl of grape tomatoes into halves. 𝗗𝗥𝗘𝗦𝗦𝗜𝗡𝗚

Blend on high: ¾ cups of soaked cashews *𝙨𝙤𝙖𝙠 𝙤𝙫𝙚𝙧𝙣𝙞𝙜𝙝𝙩 𝙤𝙧 𝙞𝙣 𝙝𝙤𝙩 𝙬𝙖𝙩𝙚𝙧 𝙛𝙤𝙧 𝙤𝙣𝙚 𝙝𝙤𝙪𝙧 ½ cup water 1 tbsp fresh lemon juice 1 tsp maple syrup (or to taste) 3 tbsp red wine vinegar ½ tsp garlic powder ¼ tsp ground mustard seed ¼ tsp paprika ¼ tsp cayenne ¼ or ½ tsp cumin Salt and black pepper to taste. *𝙖𝙙𝙟𝙪𝙨𝙩 𝙢𝙖𝙥𝙡𝙚 𝙖𝙣𝙙 𝙡𝙚𝙢𝙤𝙣 𝙟𝙪𝙞𝙘𝙚 𝙩𝙤 𝙩𝙖𝙨𝙩𝙚.

𝗧𝗜𝗠𝗘 𝗧𝗢 𝗠𝗜𝗫 In a large bowl combine and mix the roasted chickpeas, 1 ½ 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.

𝑨𝒑𝒑𝒓𝒐𝒙𝒊𝒎𝒂𝒕𝒆 𝒏𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏𝒂𝒍 𝒗𝒂𝒍𝒖𝒆𝒔 𝒑𝒆𝒓 𝒔𝒆𝒓𝒗𝒊𝒏𝒈: 570 Kcal / Carbohydrates 87g / Proteins 17g / Fats 18g

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