Simple, fresh and scrumptious. Made with lots of veggies and greens, along with chickpea pasta for fiber and protein. The dressing is lemon-y and EASY PEASY. All of it comes together in 15 minutes. My new favorite summer meal.
8-ounce box of chickpea pasta
5–6 cups spring mix (or spinach/arugula)
1/2 cucumber, chopped
1/3 red onion, sliced thin
1 cup organic corn
1 pint cherry tomatoes, sliced
3/4 cup vegan feta, crumbled (optional; could swap for crumbled tofu)
1/3 cup raw sunflower seeds
1/4 cup olive oil
1 + 1/2 lemons, juiced
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
Bring a large pot of water to a boil. Add a pinch of sea salt. Once water is boiling, add the pasta and lower heat (the Banza pasta tends to boil over). Cook until al dente, about 6-7 minutes. Drain the pasta and rinse with cold water. Place pasta in large bowl.
In a small bowl, whisk together ingredients for the dressing. Pour the dressing over the pasta and gently give the pasta a toss.
Next, add in the spring mix, cucumber, red onion, corn, cherry tomatoes, vegan feta and sunflower seeds. Toss to combine. I like to keep the dressing separate unless I am serving it all at once. Add the salad to your bowl and drizzle with the dressing. Add more olive oil, lemon juice, salt and/or pepper, if necessary. Serves 5-6.