Ingredients
Scale
- 8 ounces whole grain pasta
- 1 cup cooked chickpeas
- 1 lemon, juiced and zested
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup nutritional yeast
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the cooked chickpeas, lemon juice, and zest to the skillet. Stir to combine.
- Add the cooked pasta to the skillet, along with salt, pepper, and nutritional yeast. Toss everything together until evenly coated.
- Remove from heat and stir in chopped parsley.
- Serve warm, garnished with extra lemon zest and parsley if desired.
Notes
- Feel free to add your favorite vegetables for extra nutrition.
- This dish can be enjoyed warm or cold as a pasta salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling, Sautéing
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 grams
- Sodium: 500 milligrams
- Fat: 12 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 10 grams
- Protein: 15 grams
- Cholesterol: 0 milligrams