This is a great gut-loving recipe for busy mum’s, busy dad’s and kid’s who are eating the “beige” diet. Chickpea pasta is rich in prebiotics such as GOS and resistance starch to support the microbiome of your whole family!
I find the San Remo brand of chickpea pasta to be the most palatable, especially for little ones, and the pasta can easily be cooked the night before for a quick throw together meal.
Things I love about this recipe is how simplistic the ingredients are, yet super tasty and not only are you fueling your microbiome, but it is protein-rich to support blood sugar levels and hormones. The hemp seeds also provide anti inflammatory omega fatty acids to reduce inflammation, improving pain levels and fatigue.
Time: 30mins 10 Ingredients Serves 2
Ingredients
125 grams Chickpea Pasta (dry)
100 grams Chickpeas (canned, drained, rinsed)
30 grams Baby Spinach
1/2 Cucumber (medium, diced)
1/2 Yellow Or Orange Capsicum (medium, diced)
1 tbsp Shallot (finely chopped)
50 grams Goat Cheese (Meredith brand is delicious)
1 tbsp Hemp Seeds
30 grams Italian Dressing (Woolworths brand is clean and additive free )
1/4 tsp Sea Salt & Black Pepper (to taste)
Method
Cook the chickpea pasta according to the package directions. Drain and let it cool.
In a large bowl, combine the chickpeas, spinach, cucumbers, capsicum, shallots, goat cheese, hemp seeds, Italian dressing, and the cooked pasta. Season with salt and pepper to taste and toss well to coat everything evenly.
Chill in the refrigerator for at least 30 minutes to allow the pasta to fully cool and the flavors to combine. Divide evenly between plates or bowls and enjoy!
Note: Add a small 100g tin of salmon, sardines, or mackerel to boost protein and omega-3 fatty acids.
I’d love to hear your feedback below on how you liked this recipe! Please comment below for any changes or tips that you found helpful.
More recipes like these can be found in my eBooks.
Bec xx
Comments