Kale Chickpea Pasta Salad
This is a perfect salad to make with leftover pasta, and take for lunch. You could even pack it up after eating dinner. The lime gives a zesty counterbalance to the savory olives and nutritional yeast.
Servings: 1 serving
Ingredients
- 2 oz whole grain pasta, cooked and chilled
- 1 cup cherry tomatoes, sliced
- 1/4 onion, thinly sliced
- 1 cup kale, stemmed and chopped - or spinach
- 1/4 cup fresh parsley, chopped, optional
- 1/2 cup chickpeas
- 1/2 Tbsp olive oil, optional
- 1 Tbsp lime juice, or balsamic vinegar
- pinch sea salt
- pinch black pepper
- 1 Tbsp nutritional yeast, or more, to taste
- 4 black olives, pitted and chopped
Instructions
- Sprinkle the chopped kale with a bit of salt, and massage with your hands until it's soft and moist.
- Toss the pasta, chickpeas and vegetables together in a bowl or to-go container. Drizzle the olive oil, lime juice, salt, pepper and nutritional yeast over everything. Toss to season everything evenly.
- Top with an extra sprinkle of nutritional yeast if you wish, and the chopped olives.
Nutrition
Calories: 447kcal | Carbohydrates: 70g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 348mg | Potassium: 1204mg | Fiber: 16g | Sugar: 10g | Vitamin A: 12900IU | Vitamin C: 173.3mg | Calcium: 200mg | Iron: 7.2mg
