I have been wanting to try chickpea pasta forever. Instead of being made like traditional pasta it is made with chickpeas so it is super high in protein and fiber. Basically a pasta you don’t have to feel quite so guilty about eating. So many of you recommended I try the Banza brand which I found at Whole Foods and Loved. I made a cold pasta salad and it was off the hook legit good! I went back in for seconds. I just loaded this up with ingredients I had on hand. I used a pre made apple cider vinaigrette that I loved. Enjoy!

C H I C K P E A P A S T A S A L A D

1 one box Bannza chickpea pasta

cherry tomatoes

1 orange bell pepper diced

2 baby cucumbers diced

pickled red onions (I buy these at the Whole Food’s Salad bar)

sliced green onions

sliced marinated artichokes

sliced salami

feta cheese

Shredded Parmesan cheese

Bragg’s Apple Cider Vinaigrette (or any vinaigrette)

Cook pasta according to the box. Drain and let cool slightly. Place in a bowl with all the veggies and cheese. Toss together with dressing. Best serve room temp