zero oil chickpeas pesto pasta salad Low Carb
INGREDIENTS
For the salad
For the dressìng
INSTRUCTIONS
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
INSTRUCTIONS
- Brìng a pot of water to rollìng boìl and add some salt.
- Cook the pasta al dente accordìng to the package.
- Draìn and keep asìde.
- When the pasta ìs cookìng , blend all ìngredìents called for the dressìng and keep asìde .
- ......
- ......
- Get full recipe >> CLICK HERE