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Beet Salmon / Vegan Lox

Soft-cooked beet, marinated to taste like salmon.

Course Lunch, Salad

Cuisine American

Keyword beet salmon, vegan lox, vegan recipes, vegan salmon

Prep Time 10 minutes

Cook Time 20 minutes

Marinating Time 2 days

Total Time 2 days 30 minutes

Servings 10 servings

Calories 86kcal

Author Shannon Hakala

Ingredients

• 1 large chioggia beet (about 3 cups)

Marinade

• 1 tsp liquid smoke
• 2 Tbsp tamari sauce
• 6 Tbsp vegetable oil
• 2 tsp salt
• 4 drops red vegan food coloring

Instructions

• Peel and slice the beet thinly (about ¼" thick). Add them to a pot and cover with water. Boil until beets are fork-tender, about 20 minutes.
• Meanwhile, blend all the marinade ingredients together in a glass dish.
• When the beets are cooked soft but not falling apart, drain them and let them cool 5 minutes. Then add them to the marinade dish, coating each piece well with marinade.
• Cover the dish air-tight and let rest in the fridge at least 2 days. They will turn completely pink. Serve on bagels or rye bread with vegan cream cheese and garnish with fresh dill. Store beet salmon in the fridge up to 2 weeks tightly covered.

Nutrition

Calories: 86kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 287mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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Vegan Chickpea Salad Sandwich

This chickpea salad sandwich is perfect for packed lunches. Made using canned chickpeas, it's like a healthier alternative to a tuna sandwich.

Course Lunch

Cuisine American

Keyword basic chickpea salad, chickpea salad sandwich, chickpea sandwich, vegan chickpea salad sandwich

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 Sandwiches

Calories 276kcal

Author Shannon Hakala

Ingredients

For The Filling

• 1 15oz can chickpeas
• 1 tsp mustard
• 1 Tbsp red onion
• 3 Tbsp pickles

For The Sandwich

• 8 slices bread
• 2 leaves lettuce
• 1 tomato

Instructions

• Mash the chickpeas up with a fork until they are very smooth but still a bit chunky. Stir in the mustard, finely chopped red onion, and finely chopped pickles.
• Spread the chickpea mixture on bread of your choice. It's great to toast it first. Add sliced tomatoes and fresh lettuce to make the sandwich.

Nutrition

Calories: 276kcal | Carbohydrates: 37g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 526mg | Fiber: 10g | Sugar: 7g | Vitamin A: 836IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 4mg

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Easiest Vegan Chickpea Salad

A very simple salad you can enjoy with just about any meal. This is made with canned chickpeas, fresh apple, carrots, and red onion in a bed of lettuce.

Course Salad, Side Dish

Cuisine American

Keyword basic chickpea salad, chickpea salad, chickpea salad recipe, chickpea salad vegetarian, vegan chickpea salad

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Calories 245kcal

Author Shannon Hakala

Ingredients

Salad Ingredients

• 1 15oz can chickpeas
• 3-4 cups green leaf lettuce
• 1 apple
• ⅓ cup carrots
• 2 Tbsp red onion

For The Dressing

• 1½ Tbsp apple cider vinegar
• 1 Tbsp light olive oil
• 1 tsp organic sugar
• ⅛ tsp fresh black pepper

Instructions

• Wash & chop the lettuce. Slice the carrots and red onion thinly (julienne). Drain the chickpeas. Cut the apple into ½" cubes.
• For the dressing: Add the dressing ingredients to a small jar and shake vigorously. Or, add them to a bowl and wisk. Shake or whisk until the sugar is dissolved. Add some freshly ground black pepper.
• Combine the salad and dressing in a large bowl and toss to combine well. Can be eaten immediately. Best is if you cover and chill it for about an hour before serving.

Notes

• I used light extra virgin olive oil from Cobram Estate, read more about them below!
• You can use vegetable oil, canola oil, or salad oil instead of light olive oil. Suzuki grandma most likely used Japanese “salad oil” which I think is the same thing as vegetable oil here in the states.
• For lettuce, any of these types works great:
  • Iceberg lettuce
  • Romaine lettuce
  • Boston lettuce
  • Butter lettuce
  • Possibly even baby spinach or mixed greens but I haven’t tried it. If you try it let me know how it was!

Nutrition

Calories: 245kcal | Carbohydrates: 39g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 457mg | Fiber: 10g | Sugar: 12g | Vitamin A: 3835IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 3mg

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Southwest Ranch Chickpea Salad

A simple vegan chickpea salad with big tex-mex flavor! No cooking required, making it perfect for hot summer days.

Course Lunch, Main Course, Salad, Vegan Dinner Recipes

Cuisine American

Keyword basic chickpea salad, chickpea salad, chickpea salad recipe, easy chickpea salad, healthy chickpea salad, mexican chickpea salad, southwest chickpea salad, text mex chickpea salad, vegan chickpea salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 1 salad

Calories 375kcal

Author Shannon Hakala

Ingredients

• ½ cup chickpeas
• 2 cups romaine lettuce
• ¼ cup red pepper
• ¼ cup red onion
• ¼ cup carrot
• ¼ cup cucumber
• ¼ cup corn
• 2 Tbsp vegan southwest ranch dressing
• 1 slice lime
• ¼ cup tortilla chips
• 2 Tbsp cilantro

Instructions

Prep The Ingredients

• Wash and chop the romaine lettuce and red pepper. Slice the cucumber into thin coins. Slice the carrots into strips. If using canned corn, drain it. Drain the chickpeas.

For The Vegan Southwest Ranch Dressing

• You can use 1 cup of store-bought vegan ranch dressing and add 1 tsp chili powder and 1 tsp of cumin. Or make the dressing from scratch using my creamy vegan southwest ranch dressing recipe.

To Construct The Salad

• Add a layer of lettuce to a large bowl or plate. Add on the toppings. Serve with dressing and a squeeze of lime (optional) and a few sprigs of fresh cilantro.

  For a more substantial salad, you can also add a base layer of rice, quinoa, or other grains.

Nutrition

Calories: 375kcal | Carbohydrates: 63g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 161mg | Potassium: 912mg | Fiber: 13g | Sugar: 12g | Vitamin A: 14906IU | Vitamin C: 63mg | Calcium: 152mg | Iron: 5mg

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Chickpea Salad with Bell Pepper and Carrot

This make-ahead chickpea salad is perfect for packed lunches, meal prep, camping, snacking, or even for breakfast.

Course Breakfast, Lunch, Salad, Snack, Vegan Breakfast Recipes

Cuisine American

Keyword chickpea salad, chickpea salad recipe, chickpea salad vegetarian, easy chickpea salad, healthy chickpea salad, vegan chickpea salad

Prep Time 5 minutes

Chill Time 8 hours

Total Time 8 hours 5 minutes

Servings 2 servings

Calories 424kcal

Author Shannon Hakala

Cost $1.04 recipe / $0.52 serving

Ingredients

• 1 15oz can Chickpeas $0.52
• 1 Tbsp Olive Oil $0.07
• 2 Tbsp Carrots $0.20
• 2 Tbsp Bell Pepper $0.15
• 1 pinch Salt $0.01
• ½ tsp Lemon Juice $0.03
• ½ tsp White Vinegar $0.01
• ½ tsp Minced Garlic $0.01
• ½ tsp Italian Seasoning $0.01
• ¼ tsp Black Pepper $0.01
• ¼ tsp Cumin $0.01

Instructions

• Prep: Drain the chickpeas. Chop the bell pepper finely and shred the carrot. Mince the garlic if not already minced.
• Add all the ingredients to a bowl or mason jar and shake/stir well.
• Cover and let marinate in the fridge at least 8 hours. Keeps up to 3 days in the fridge.

Notes

• I prefer to use red bell pepper with this chickpea salad, but you can use any color including green or a combination of colors. The taste will vary slightly depending on which color you choose so choose flavors that you like!
• If you don’t have a pre-made Italian seasoning spice mix, use a pinch of each of these dried spices:
  • Oregano
  • Basil
  • Marjoram
  • Thyme
  • Rosemary
• I use California-produced olive oil from Cobram Estate in this and all my recipes calling for olive oil.

Nutrition

Calories: 424kcal | Carbohydrates: 61g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Sodium: 46mg | Potassium: 705mg | Fiber: 17g | Sugar: 11g | Vitamin A: 2868IU | Vitamin C: 16mg | Calcium: 123mg | Iron: 7mg

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As you may have seen in my other post where I reviewed the Splendid Spoon vegan meal delivery service, I am a huge fan of this company’s foods and their practices when it comes to shipping their products.

Not only are their foods super delicious, completely plant-based, and really really easy to prepare, all of the boxes and packaging that they use in their shipments are either recyclable or biodegradable.

If you didn’t see my previous review of Splendid Spoon, I encourage you to check it out. OK now onto the noodles!

Kale pesto noodles

The kale pesto noodles contain rice noodles, kale, water, roasted tomatoes, almonds, cashews, olive oil, hemp seeds, black pepper, salt, lemon juice concentrate, and nutritional yeast.

The kale pesto noodles from splendid spoon taste absolutely delicious. They have a rich, flavorful, savory taste of comforting Mediterranean flavors. It’s pretty amazing that they’re actually dairy free. The almonds, cashews, olive oil, nutritional yeast, and hemp seeds give it the richness of feta cheese without any milk.

I definitely recommend these noodles to anybody even if you don’t like kale. You don’t even taste the kale over the flavor of the spiced roasted tomatoes and black pepper.

The kale noodles container contains two servings of one cup each. Each serving is about 240 cal, with 14 g of fat, 1.5 g of saturated fat, zero trans fats, zero cholesterol, 450 mg of sodium, 24 g of carbohydrates, 3 g of dietary fiber, grams of sugar, 6 g of protein, and 10% of your daily value of iron. 

Red curry noodles

The red curry noodles from splendor it’s blown spoon contain: rice noodles, coconut milk, sweet potatoes, kale, water, red curry paste, lime juice, tomato paste, olive oil, Thai Basil, cilantro, garlic, ginger, lemon juice, and salt.

The red curry noodles have a sweet and spicy taste, that’s a little bit and creamy from the coconut milk. The kale is really soft and doesn’t have any bitter taste at all. Also the kale pieces are cut very small, so it’s a great way to eat and enjoy kale even if you normally are not a fan of it.

The red curry noodles would be a great meal to have when you have a sore throat or a cold and want some thing that’s really gonna warm your throat and warm your whole body. I thought it was very delicious!

The red curry noodles package contains two servings of one cup each. Each serving contains 210 cal, 11 g of fat, 6 g of saturated fat, 210 mg of sodium, 27 g of carbohydrates, 2 g of fiber, 2 g of sugar, 3 g of protein, 65 mg of calcium, 6% of your daily value of iron, and 6% of your daily value of potassium.

Green curry noodles

The green curry noodles from splendor in spoon include rice noodles, coconut milk, broccoli, butternut squash, she talking mushrooms, water, green curry paste, cashier line, sugar, spices, basil paste, scallions, olive oil, ginger, garlic, cilantro, lemon juice concentrate, salt , cumin, coriander.

The green curry noodles have a milder flavor that’s still pretty spicy so it’s a great noodle soup to have if you have a sore throat. I’d also recommend this noodle soup for when you have a bit of an upset stomach, because the ingredients are a bit healthier.

The nutrition in the green curry noodles is: 200 cal per one cup serving, 10 g of fat, 6 g of saturated fat, 0 g of cholesterol, 200 mg of sodium, 26 g of carbs, 2 g of fiber, 4 g of sugar’s, 3 g of protein, 25 mg of calcium, and 4% of your daily value of potassium.

Tangy ginger noodles

The tangy ginger noodles contain rice noodles, broccoli, water, bell pepper, carrots, lime juice, coconut amino’s, dates, almonds, scallions, sesame oil, olive oil, ginger, garlic, basil paste, lemon juice concentrate, nutritional yeast, jalapeño peppers, and salt.

The tangy ginger noodles have a delicious sweet and sour taste, all of the ingredients in this one are nice and soft and have quite a bit of umami.

The thing a ginger noodles container has to 1 cup servings that are 210 cal each, with 10 g of fat, 1 g of saturated fat, 0 mg of cholesterol, 180 mg of salt, 29 g of carbohydrates, 3 g of fiber, 7 g of sugar, 4 g of protein, 4% of your daily value of calcium, 6% of your daily value of iron, and 6% of your daily value of potassium.

Creamy Butternut Squash Noodles

The creamy butternut squash noodles from splendid spoon contain rice noodles, broccoli, water, butternut squash, sweet potatoes, olive oil, salt, garlic, lemon juice concentrate, nutritional yeast, cinnamon, sage, black pepper, ground turmeric, and cloves.

This creamy butter not squash noodles has a sweeter taste that it is not spicy, with a butternut soup base. There is the lovely scent of cinnamon that you will notice as soon as you heat it up!

The butternut squash noodles contains 170 cal per each one cup serving in the pack. It also contains 7 g of fat, 1 g of saturated fat, 0 mg of cholesterol, 350 mg of salt, 1 g of sugar, 3 g of protein, 4% of your daily value of calcium, 6% of your daily value of iron, and 4% of your daily value of potassium. 

Splendid spoon noodles review: conclusion

I hope you enjoyed reading my review of the brand new noodle bowls from Splendid Spoon. If you’re looking for a delicious and easy to prepare vegan meal delivery service, Splendid Spoon is a great brand that I can’t recommend enough.

Also check out my other Splendid Spoon Reviews for their plant-based meal delivery boxes, where I reviewed their bowls and smoothies! They are all so yummy.

And don’t forget to click here so that you get your coupon off your first order if you are a new Splendid Spoon subscriber.

The post My Splendid Spoon Reviews – Noodles appeared first on Instant Veg.

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Chipotle Lime Tofu with Pan Roasted Corn Side Dish

With a medley of sweet, spicy, and savory flavors, this Southwest-inspired tofu dish hits all the right notes.

Course Main Course, Vegan Dinner Recipes

Cuisine American

Keyword chipotle lime tofu, tofu recipes

Prep Time 15 minutes

Cook Time 15 minutes

Servings 8

Calories 128kcal

Author Shannon Hakala

Ingredients

• 14 oz tofu firm or extra firm, drained & cut into 1" inch squares
• 1/4 cup cornstarch
• 2 Tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp garlic powder

For The Sauce

• 1 canned chipotle in adobo sauce can sub 3 Tbsp of chili paste or gochujang
• 1 cup water
• 1/4 tsp smoked paprika
• 2 Tbsp vegetable oil
• 1 Tbsp lime juice about 1 lime
• 1/2 tsp sugar

For The Pan Roasted Corn Side Dish

• 1 14 oz can whole kernel corn drained
• 1 Tbsp vegetable oil
• ground cumin
• garlic powder
• black pepper to taste

Additional Ingredients

• 2 tsp lime zest

Instructions

• For the chipotle lime tofu: Combine the cornstarch, salt, and garlic powder in a bowl and stir or shake with the tofu to coat well. Spread tofu in a single layer on a baking sheet and drizzle with oil. Broil for 5 minutes, then flip and broil another 5 minutes. Drizzle the sauce (instructions below) over the tofu and broil another 2 minutes.
• For the chipotle lime tofu sauce: blend the sauce ingredients in a blender, then add the lime zest and black pepper.
• For the pan roasted corn side dish: heat 1 Tbsp of oil to a wide skillet and add the corn, stirring to coat well with the oil. Cook on medium-high heat until slightly blackened, about 5 minutes, stirring often. Stir in the spices and cook another 30 seconds.

Nutrition

Calories: 128kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Sodium: 175mg | Potassium: 77mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1756IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

With a medley of sweet, spicy, and savory flavors, this Southwest-inspired tofu recipe hits all the right notes.

This chipotle lime tofu is one of my favorite quick vegan dinners for weeknights. The whole thing cooks up in less than 30 minutes, and the prep is really simple: you just need to drain the tofu well before starting.

If you don’t have the canned chipotle peppers in adobo sauce used in this recipe, you can also use some other type of chili paste. I have used gochujang chili paste and harissa chili paste as replacements and they both turned out good, too.

I usually serve this dish with brown rice, but it would also be wonderful with Spanish rice, cooked buckwheat, or even quinoa.

Another tip – if you are opening a new can of chipotle peppers in adobo sauce, I recommend placing the rest of the unused peppers on a piece of parchment paper on a plate and freezing them for later. Once they are frozen, simply put them in a plastic container in the freezer and they’ll last a long time.

More Tofu Recipes:

• Asian Salad with Tofu and Sesame Dressing
• Butter Tofu (Vegan Butter Chicken) Easy Instant Pot Recipe
• Vegan Tofu Recipes – 100+ Tofu Recipes To Try In 2021

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Southwest Sweet Potato Quinoa

This delicious quinoa bowl combines creamy blackened sweet potatoes, black beans, caramelized onions, and corn to for a healthy dinner that takes under 30 minutes to make.

Course Main Course, Vegan Dinner Recipes

Cuisine American

Keyword southwest quinoa, southwest quinoa bowl, southwest quinoa salad, vegan quinoa bowl

Prep Time 5 minutes

Cook Time 20 minutes

Servings 8

Calories 249kcal

Author Shannon Hakala

Cost $3.86 recipe / $0.48 serving

Ingredients

For The Quinoa

• 1 cup quinoa $1.13
• 2 cups water
• 2 Tbsp vegetable bouillon $0.38

For The Southwest Veggies

• 1 cup onion $0.21
• 2 cups sweet potatoes $0.23
• 2 Tbsp vegetable oil $0.18
• 2 Tbsp water
• 1 15 oz can whole kernel corn $0.47
• 1 15 oz can canned black beans $0.47
• 1 tsp ground cumin $0.02
• salt & pepper

For Serving

• ½ cup red onion $0.15
• 1 cup tomato $0.44
• ½ cup green onion $0.19
• southwest ranch dressing

Instructions

• Prep: Slice the onions thinly. Peel & slice the sweet potato into wedges. Dice the red onion, tomato, and green onion.
• To cook the quinoa, add the water, quinoa, and vegetable bouillon to a saucepan and bring to a boil. Then turn down the heat to the lowest setting, cover the pot, and simmer for about 5-10 minutes until the quinoa is cooked.
• For the veggies: In a skillet over medium-high heat, cook the sliced onion, sweet potatoes, and oil until the sweet potatoes are slightly blackened and the onions are soft. Then lower the heat, add 2 tablespoons of water and cover for about 5 minutes.
• Add the corn, black beans, and cumin. Sprinkle with salt and pepper and gently stir to combine well.
• Scoop the quinoa into the pan with the veggies and gently toss everything together.
• Serve in bowls topped with chopped tomato, red onion, green onion, and southwest ranch dressing.

Nutrition

Calories: 249kcal | Carbohydrates: 43g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 559mg | Fiber: 7g | Sugar: 4g | Vitamin A: 12031IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

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When spring days start warming up as summer approaches, I start craving foods that are super FRESH. Like vegan salads, fruit smoothies or vegan buddha bowls – such as this mother earth bowl.

In case you’re wondering – YES this recipe is inspired by the mother earth bowl at Flower Child, a really cool restaurant that truly has something for everyone – vegans and non-vegans alike. I visited one of their locations this winter and have been craving this dish ever since.

Here’s my take on the mother earth bowl, slightly simplified for cooking at home.

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Mother Earth Bowl

This vegan bowl (buddha bowl) is like a party in your mouth.

Course Vegan Dinner Recipes

Cuisine American

Keyword mother earth bowl, mother earth bowl recipe, vegan bowls, vegan bowls recipes, vegan buddha bowl

Prep Time 10 minutes

Cook Time 20 minutes

Servings 8 servings

Calories 426kcal

Author Shannon Hakala

Ingredients

Salad Ingredients

• 4 cups ancient grains mix
• 2 cups fresh spinach
• 1 sweet potato sliced & roasted
• 1 cup white mushrooms sliced & roasted
• 1 onion sliced thinly
• 1 Tbsp oil
• 2 avocados halved
• ¼ cup hemp seeds

Cucumber Relish

• 2 cups cucumber (diced)
• 2 Tbsp apple cider vinegar
• 1 tsp sugar
• 1 tsp toasted sesame seeds
• ¼ tsp salt
• 1 pinch cayenne pepper

Red Pepper Miso Dressing

• ½ cup red bell pepper
• 2 ½ Tbsp vegetable oil
• 1 ⅓ Tbsp white miso
• 3 tsp soy sauce
• 1 ½ tsp apple cider vinegar
• 1 tsp minced garlic
• 1 tsp fresh ginger

Apple Cider Vinaigrette Dressing

• 1 tsp minced garlic
• 1 Tbsp Dijon mustard
• ¼ cup apple cider vinegar
• 2 Tbsp lemon juice
• 1 Tbsp agave syrup
• ⅓ cup olive oil
• salt and pepper

Instructions

• Preheat oven to 350° Fahrenheit. Cook brown rice/quinoa/ancient grains according to package instructions.

  (I used the packaged brown rice and quinoa blend from Seeds of Change. To heat, I add the whole packet to a saucepan with 1/4 cup of water and heat on low, covered, about 15 minutes).
• Spread 1 cup sliced mushrooms and the sliced sweet potato on a parchment-lined baking sheet and bake for 10 minutes, then flip and bake another 10 minutes.
• Add the 1 Tbsp oil and and sliced onion to a skillet and cook over medium-high heat until caramelized.
• Prepare the cucumber relish and dressings while the hot ingredients are cooking. (Instructions for them below).
• To assemble the bowls, add cooked rice/grain to a bowl. Add desired portions of cooked sweet potatoes, mushrooms, onions, fresh spinach, and sliced avocado.

  Drizzle the sweet potato with the red pepper miso dressing.

  Drizzle the spinach with apple cider vinaigrette dressing. Sprinkle with hemp seeds (optional).

Cucumber Relish Instructions

• Combine all ingredients in a bowl and serve immediately or marinate up to 8 hours in the fridge. Keeps for 1 day in the fridge.

Red Pepper Miso Dressing Instructions

• Place all ingredients in a food processor and process until nearly smooth, about 30 seconds. Serve immediately as a salad dressing or sauce to top roasted sweet potatoes. Keeps for 1 week in the fridge.

Apple Cider Vinaigrette Dressing Instructions

• Add all ingredients to a mason jar, seal on the lid, and shake vigorously for 20 seconds. Keeps for 1 week in the fridge.

Nutrition

Calories: 426kcal | Carbohydrates: 38g | Protein: 7g | Fat: 29g | Saturated Fat: 4g | Sodium: 29mg | Potassium: 601mg | Fiber: 7g | Sugar: 4g | Vitamin A: 5424IU | Vitamin C: 34mg | Calcium: 49mg | Iron: 2mg

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Vegan Pasta Salad

This vegan pasta salad has a delicious pesto made from olives and parsley, which go perfectly with cherry tomatoes, fresh broccoli, red onion, and chickpeas. It's a great vegan dish to bring to a party or for meal-prepping lunches for the week!

Prep Time 20 minutes

Servings 10 servings

Calories 300kcal

Author Shannon Hakala

Ingredients

• 16 ounces pasta cooked – bowties or fusili work well
• 1 cup broccoli chopped finely
• 1/2 cup red onion sliced thinly
• 1/2 cup cherry tomatoes halved
• 15 oz (1 can) chickpeas rinsed & drained
• 1 Tbsp apple cider vinegar (other vinegar ok)
• salt & pepper to taste

For The Pesto

• 1/2 cup parsley
• 1/4 cup black olives
• 1 tsp garlic minced
• 1 tsp oregano
• 1/4 cup olive oil

Instructions

• Cook pasta according to package instructions, slice veggies, and rinse & drain chickpeas.
• In a food processor, combine parsley, olives, garlic, and oregano and process until fine. Slowly add olive oil while processor is running.
• In a large bowl, toss cooked pasta with veggies and pesto. Season with salt & pepper to taste. Chill, covered, for at least 30 minutes before serving.

Notes

• After 1-2 days you can add another teaspoon or so of apple cider vinegar if desired.

Nutrition

Calories: 300kcal | Carbohydrates: 48g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 298mg | Fiber: 5g | Sugar: 4g | Vitamin A: 371IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 2mg

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