Look closely, there’s chickpeas in this gluten free pasta salad! Do you see them? If you watch my Instagram stories then you’ll know I used Explore Cuisine’s Organic pasta made from chickpeas! I had planned to use Organic Girl’s kale dressing, but I never got around to driving to Whole Foods, so I made my own!……..p.s. I’m a sucker for black olives!
Ingredients:
1 box of Explore Cuisine’s Organic Chickpea Fusilli (20% off: lilsipper)
3/4 cups chopped carrots
1/2 cup chopped yellow bell pepper
1/2 cup thinly sliced red onion
1 cup whole black olives
Dressing:
1 cup firmly packed Organic Girl’s Baby Spinach
1/4 cup greek yogurt (vegans use tahini)
Juice from 1/2 lemon
Directions:
1. Cook pasta until al dente (it only takes a couple minutes and the texture is spot on!).
2. Drain pasta and rinse with cold water to allow to cool and stop the pasta from continue cooking.
3. Add pasta to remaining ingredients and toss in a large bowl.
4. Puree dressing ingredients and coat pasta salad until well mixed. Serve chilled.
