Lemon Chickpea Pasta Salad Meal Prep (30g Protein)
This lemony chickpea pasta salad is packed with 30g of plant based protein and takes less that 20 minutes to make! It is also soy free and loaded with veggies and fiber! You won't believe how delicious and easy it is to make! For the protein source we are using chickpea pasta which is a great soy free plant based protein and stores beautifully in the fridge for days!
Ingredients
- 10 oz Uncooked Chickpea Pasta
- 1 can Chickpeas 1½ cups
- 1 Red Bell Pepper
- 1 Orange Bell Pepper
- ½ Large Cucumber
- 6 cups Chopped Arugula
- ¼ cup Black Olives chopped
Instructions
- Start by cooking your chickpea pasta (or other protein pasta).
- Once the pasta is cooked run it under cold water to chill.
- While the pasta cooks chop up the rest of the veggies and strain and rinse your can of chickpeas.
- Add your spices, salt and pepper to a small bowl and mix to combine.
- Assemble your pasta salad jars. Divide your olive oil into the 3 jars along with the juice of 3 lemons, then divide the mix of spices.
- Add your chickpeas on top followed by your bell peppers and cucumber. Next add your cooked pasta, black olives and arugula.
- Close up your mason jars and store them in the fridge for up to 5 days!
Nutrition
Serving: 1saladCalories: 620kcalCarbohydrates: 86gProtein: 30gFat: 21gSaturated Fat: 2.9gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 11.3gSodium: 666mgPotassium: 1467mgFiber: 18.9gSugar: 11.3gVitamin C: 150mgCalcium: 234mgIron: 8mg
Tried this recipe?Let us know how it was!