Kale Chickpea Pasta Salad

Prep Time: 15

Total Time: 15

Servings: serving

Course: Lunch-To-Go, Main Dish

Author: Heather Nicholds

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.

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