| 10 | 20 | 456 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 1 cup | Chickpea Fusilli (or your choice of pasta) |
| 1 cup | Sugar snap peas (steamed) |
| 1/2 cup chopped | Yellow bell pepper |
| 1/2 cup chopped | Red bell pepper |
| 4 tbsp | Extra virgin olive oil |
| 3 tbsp | Lemon juice |
| 1 clove(s) | Garlic (crushed) |
| 1/2 tsp | Oregano, dried |
| 1/4 tsp | Sea Salt |
| 1/2 tsp | Honey |
Cook the pasta according to the package directions. Drain, run under cold water, drain again, and set aside in a large bowl.
Steam the sugar snap peas and slice diagonally. Chop up the bell peppers (or any other vegetables of choice). Add the vegetables to the pasta.
Mix together the olive oil, lemon juice, garlic, oregano, sea salt and honey. Add to the pasta and vegetables and mix until well combined.
Plate the salad and top with your choice of toppings such as feta cheese, hemp hearts or nutritional yeast.
Chickpea pasta is a great source of fibre and protein which makes it a tasty and filling meal. You can also add grilled chicken or tuna for additional protein.
| Fruit | 0.2 |
| Grain | 0.5 |
| Vegetables | 2.0 |
