Vegan Pasta Salad, The Very Green Version #veganrecipe #easysalad

Chickpeas are presumably a standout amongst the most present fixing in my eating routine. I use them in nearly everything – patties, soups, curries or as tidbits, since they are stacked with fiber that transform any light supper into a satisfying one.
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Ingredients
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- 1 cup short whole wheat pasta (I used spirals)
- 1 cup roasted chickpeas
- 2 tbsp lighlty toasted mixed seeds
- 1 large zucchini, cut into cubes
- ¼ tsp sea salt
- 2 garlic cloves, chopped
- 1 tsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp green basil pesto
- 1 large bunch fresh parsley
- Handful fresh mint leaves, roughly chopped
- Handful fresh oregano leaves, roughly chopped
- Prepare the pasta according to the instructions.
- When ready, drain the water, transfer into a large bowl, add the pesto, toss to combine and set aside to cool.
- Heat the olive oil in a non-stick skillet over low heat, add the garlic cloves and fry for 20 seconds, then add the zucchini cubes.
- Visit bit.ly/2Uc2AqT for full instructions.
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source https://informasitrendy.blogspot.com/2019/03/vegan-pasta-salad-very-green-version.html
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