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Chickpea Spinach Pasta With Creamy Avocado Dressing (Recipe)

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Saute 1 chopped onion, 1 diced red pepper, 1 diced yellow pepper, and 1 can chickpeas in 2 tbsp olive oil. For the creamy dressing, blend 2 chopped avocados, 1/3 cup each of chopped basil and parsley, sea salt, and olive oil. Boil 2 cups gluten-free pasta and drain. Boil 4 cups spinach for a few mins. Mix the veggies, dressing, pasta, and spinach. Top with 2 cubed tomatoes.

Here’s an excellent and nutritious salad recipe!

Ingredients

  •     2 cups gluten-free pasta
  •     2 avocados
  •     6-8 tbsp extra virgin olive oil
  •     2 tomatoes, diced
  •     1 small onion, diced
  •     1 red pepper, diced
  •     1 yellow pepper, diced
  •     4 cups spinach
  •     1 can (398 ml) chickpeas rinsed and drained
  •     1/3 cup fresh basil, chopped
  •     1/3 cup fresh parsley, chopped
  •     Sea salt

Directions

  1. In a large frying pan saute onions and peppers in 2 tablespoons of olive oil. Once done, add chickpeas in at the end to warm them up.
  2. In a blender mix avocados, sea salt, basil, parsley and olive oil. I pour the olive oil in slowly to see how much I may need to make the dressing creamy.
  3. Cook pasta according to directions, rinse and drain.
  4. Boil spinach for a few minutes.
  5. In a large bowl mix pasta, onion mixture, spinach and avocado dressing.
  6. Top with chopped tomatoes.

Your delicious salad is ready!

Shirley Plant

Shirley Plant is a Nutritionist, Dietary Consultant and Author of "Finally... Food I Can Eat - a dietary guide and cookbook for people with food allergies. As someone who has dealt with food allergies and sensitivities most of her life as well as chronic fatigue syndrome she knows only too well how difficult it can be to plan healthy nutritious meals. Her passion is helping people to know what foods fuel their body and which ones deplete it.

Shirley Plant

Shirley Plant is a Nutritionist, Dietary Consultant and Author of "Finally... Food I Can Eat - a dietary guide and cookbook for people with food allergies. As someone who has dealt with food allergies and sensitivities most of her life as well as chronic fatigue syndrome she knows only too well how difficult it can be to plan healthy nutritious meals. Her passion is helping people to know what foods fuel their body and which ones deplete it.

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