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.

Chickpeas are additionally a rich wellspring of molybdenum, a key mineral for the separate procedure of fats and starches, and furthermore contain vital convergences of manganese, folate and copper.

This exceptionally green veggie lover pesto pasta serving of mixed greens is an incredible case of solid supper prep formulas, since you can amass it from recently cooked fixings – simmered chickpeas, pesto, bubbled pasta, and spare a ton of time amid your nighttimes. Or on the other hand even pack it for a sound lunch to go.

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Ingredients

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

Instructions

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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