LEMONY CHICKPEA PASTA SALAD

BY Ceres Organics

gluten-free   

Ready in 30 minutes | Serves 4


Ingredients

FOR THE PASTA

3-4 zucchini, cut into thick rounds and then halved

1 can Organic Chickpeas (Garbanzo Beans) (drained, rinsed and patted dry)

3 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed (divided)

3 cloves garlic, minced

juice and zest of 1 lemon

1 box Organic Sorghum Fusilli

Organic Green Olives, Pitted (to serve)

‘PARMESAN CHEESE’ TOPPING

½ cup Organic Cashews, RAW Whole (toasted if you have time)

2 tablespoons Organic Savoury Yeast Flakes

½ teaspoon sea salt

¼ teaspoon Organic Garlic Powder

Method

First prep the chickpeas and zucchini. You’ll cook the pasta and make the Parmesan sprinkle during the baking time.

Preheat your oven to 200°C. Add your chickpeas to a baking sheet and toss with 1 tablespoon of the olive oil, a squeeze of lemon and salt and pepper. Bake for 15-20 minutes, until golden brown.

Meanwhile, cook the pasta according to package directions. Drain and set aside.

Heat a large over medium-low heat. Add the remaining oil and garlic, sauté until fragrant. Add the zucchini and sauté for another 5 minutes. Reduce heat to low and add the pasta, remaining lemon juice and lemon zest, and chickpeas. Toss until well-combined and heated through.

To make the ‘Parmesan’ sprinkle, add all ingredients to a food processor and pulse until finely ground. You’ll shake this over your pasta.

To serve, divide pasta into bowls, sprinkle with your vegan Parmesan and add a bit of fresh parsley. Enjoyed best warm.