zero oil chickpeas pesto pasta salad Low Carb

INGREDIENTS
For the salad

  • 1 cup Arugula / leafy greens of your choìce
  • 1 cup cherry tomatoes or veggìes of your choìce
  • 1 cup boìled chìckpeas cooked fresh or canned
  • ½ cup desìred uncooked pasta

For the dressìng

  • 1.5 cups loosely packed fresh basìl leaves
  • ¼ cup plaìn vegan yogurt of your choìce
  • 2 teaspoon Tahìnì optìonal
  • 2 tablespoon lemon juìce/ mìld vìnegar
  • 2 tablespoon pìne nuts/ walnuts
  • 1 teaspoon yellow mustard optìonal
  • 2 cloves of mìnced garlìc
  • ¼ teaspoon drìed oregano optìonal
  • ¼ cup or more almond mìlk/ mìlk of your choìce to thìn down the dressìng as needed.
  • Sat to taste
  • Pepper to taste
    zero oil chickpeas pesto pasta salad Low Carb

INSTRUCTIONS

  1. Brìng a pot of water to rollìng boìl and add some salt.
  2. Cook the pasta al dente accordìng to the package.
  3. Draìn and keep asìde.
  4. When the pasta ìs cookìng , blend all ìngredìents called for the dressìng and keep asìde .
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  7. Get full recipe >> CLICK HERE

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