what kate ate

deets

what you’ll need

for the salad

• 4oz Banza chickpea rotini pasta
• 4 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 2 cups chopped cucumbers
• 2 cups tomatoes (preferably cherry, but i had leftover roma in the pic!)
• 1/2 cup chopped red onion
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh mint

for the vinaigrette

• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1/2 lemon (juiced)
• 2 tsp honey
• 1 tsp dried oregano
• 1.5 tsp salt
• 4 cloves garlic (minced)
• pepper, to taste

instructions

1. Add broth to sauce pan and bring to a boil.
2. Add pasta. Cook according to package to desired squishiness
3. While the pasta is cooking, combine the chickpeas, cucumbers, tomatoes, red onion, basil, and mint in a large bowl.
4. In a small bowl, combine all vinaigrette ingredients and mix well.
5. Add cooked pasta and vinaigrette to large bowl and toss.
6. Refrigerate if desired. imo it is best served cold so i shoved it in the freezer for a few mins before enjoying

macros & notes

tip: you could add grilled chicken to the pasta to up the protein and make it meal prep, but it will be equally yummalicious used as an appy or a side for dinner!