Full of fresh vegetables, arugula, and protein rich beans and chickpea pasta, this dish is naturally gluten-free and the perfect side dish at your BBQs this summer!

FOR THE SALAD

INGREDIENTS:
3 cups cooked chilled chickpea pasta
2 cups chickpeas
3-4 cups fresh arugula
1 small cucumber, thinly sliced
3 small sweet peppers, chopped into 1/2 inch pieces
2 small rainbow carrots, thinly sliced
4 radishes, thinly sliced
1 stalk celery, thinly sliced

FOR THE VINAIGRETTE

INGREDIENTS:
1 lemon, juice and zest
1/ 4 cup olive oil
1 teaspoon dijon mustard
1 teaspoon honey
Salt and pepper, to taste

TO MAKE THE VINAIGRETTE
Put all the ingredients into a small container with a lid and shake well before using.

TO MAKE THE SALAD
Combine all of the ingredients in a large bowl. Add the vinaigrette and toss gently.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 269
% Daily Value *
Total Fat 12 g 18 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 418 mg 17 %
Potassium 467 mg 13 %
Total Carbohydrate 35g 12 %
Dietary Fiber 10 g 38 %
Sugars 3 g
Protein 11 g 22 %
Vitamin A 31 %
Vitamin C 54 %
Calcium 13 %
Iron 16 %

Recipe adapted from: https://thefeedfeed.com/lorindabreeze/chickpea-rotini-salad

If you have a recipe you would like to share, please reach out to shelby@cclyme.org. 

Shelby Wood
Manager of Program Development
CommunityCare of Lyme
Shelby@cclyme.org
802-468-7776