Chickpea Pasta Salad
Chickpeas (also known as garbanzo beans) and pasta are not two foods that people think about putting together but if you’re looking for a fresh delicious new take on a summer pasta salad, look no further. Chickpea pasta is delicious, has a slightly heavier texture and heartier flavor than white pasta, and is infinitely more nutritious with 12 grams of protein and 1 gram of natural sugar per serving.
Full of greens, vegetables, and beans, the Chickpea Pasta Salad doesn’t need any oil or sauce to bring it together. Instead, the addition of an avocado (chopped) and the juice from a fresh lemon add a creamy tangy texture to the salad.
- 8 ounces of dry chickpea pasta (I use Dalla Costa Fusilli but there are lots of options in grocery stores)
- 15-ounce can garbanzo beans (I use Eden No Salt Added), drained and rinsed
- 5-ounces of greens (I use Organic Girl Super Greens – a mixture of red and green Swiss Chard, Tat Soi, Arugula and Spinach)
- 8 ounces of fresh French green beans
- 8 ounces of fresh sugar snap peas
- 1/2 large red onion, chopped
- Haas avocado
- 1/2 lemon
- 1 tablespoon Savory Spice Blend (a variation of Dr. Greger’s Savory Spice Blend) – see recipe below
- salt and pepper to taste
Savory Spice Blend contains 2 tablespoons nutritional yeast, 1 tablespoon onion powder, 1 tablespoon dried parsley, 1 tablespoon dried basil, 2 teaspoons dried thyme, 1/2 teaspoon garlic powder, 2 teaspoons dry mustard, 2 teaspoons paprika, 1/2 teaspoon ground turmeric, and 1/2 teaspoon celery seeds. As an alternative, use Bragg Organic Sprinkle (24 Herbs and Spices Seasoning) and nutritional yeast for seasoning.
Cook the pasta until al dente (note: chickpea pasta cooks quickly so watch carefully to avoid overcooking). Rinse and place in a very large mixing bowl.
Add the drained and rinsed chickpeas to the pasta.
Add 1/4 cup of water to a large saute pan and add the greens. Cover and cook for about 2 minutes over medium heat. Turn the heat off and drain the greens on a paper towel and then add to the pasta and chick peas.
Cook the green beans to the desired tenderness (I basically blanch mine). Rinse and cut into quarters and add to the pasta, chickpeas, and greens.
Blanch the sugar snap peas in boiling water for 1 minutes. Remove, rinse, and using scissors, cut the peas in half and add to the pasta and vegetable mixture.
Place the chopped red onion in a large saute pan with 1/2 cup of water. Cook on medium for 4-5 minutes until translucent. Drain and add the onions to the pasta and vegetable mixture.
Cut an avocado into small pieces and place on top of the pasta and vegetable mixture.
Using a lemon squeezer, squeeze the juice of the lemon half over the avocado and then gently stir the salad to blend. Add the savory spice blend and stir again.