Ingredients
1 bag vesuvio
1 cup feta
1/2 cup sun dried tomatoes
Chickpea Salad:
1 can chickpea, rinsed
1/2 can black beans, rinsed
1/2 Pico de gallo, or to taste
Olive Oil
Microgreens of choice, rough chopped
Directions
Cook your Vesuvio al dente, strain & set aside to cool.
In separate bowl mix all your salad Ingredients:
Chickpeas & beans (rinsed), pico de gallo & microgreens of choice (I love using micro leeks in my salads) as well as a splash of Olive Oil.
…And presto!
~Pro tip~
When I need quick & fresh lunches for a couple of days in a row, I cook the entire bag the night before and once strained add a little bit of Olive Oil & refrigerate.
Should be still bouncy & flavorful for at least 3 days. Prep your other salad ingredients and keep separate, mix the pasta & salad when you want to eat it, per portion.
High in protein, fiber, nutrients & low in fat!
(Also minimal amount of dishes get dirty with this recipe 🤪)
Vegetarian
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