A full flavour pasta salad made with a chickpea based pasta and tossed with shredded carrots and a tangy cumin spiced vinieagrette. A healthy, high-protein, plant based salad.
Cuisine: Vegan, WFPB (Whole Food, Plant Based)
Keyword: carrots, chickpea pasta
Author: Trish | The In Fine Balance Food Blog
227gramschickpea pastause whole wheat orzo if you can't find chickpea pasta
⅛teaspooncayenne powderoptional if you don't like heat
4carrotsgrated (about ½ lb of carrots)
½cupsliced or chopped almondstoasted
⅓cupeach cilantro and parlsey
In a small bowl prepare dressing by mixing together juice of half a lemon, salt, olive oil, cumin, and cayenne powder. Set aside.
Cook chickpea pasta according to package directions. Once cooked, drain pasta and rinse under cool water to stop cooking. Add pasta to a large bowl and sprinkle with remainig lemon juice and a pinch of salt. Toss so the lemon juice is well distributed over pasta. Add in remaining salad ingredients, carrots, scallions, herbs, almonds and vinaigrette to the bowl and toss well. Serve.
If you can't find chickpea pasta use whole wheat orzo or regular orzo, but note protein and other nutritional information will be very different from what is stated above.This salad will keep for about 3 days in a covered container and refrigerated.