Chicken & Chickpea Pasta Salad

INGREDIENTS

Chickpea Pasta (dry)	130 grams
Extra Virgin Olive Oil	1 tbsp
Chicken Breast (cubed)	455 grams
Italian Seasoning	1 tsp
Sea Salt	1/4 tsp
Cherry Tomatoes (halved)	150 grams
Cucumber (quartered)	1/2
Red Onion (thinly sliced)	2 tbsps
Lemon (zested and juiced)	1/2

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Step 1

Cook the pasta according to the package directions. Drain and set aside.

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Step 2

Heat a skillet over medium heat and add the oil. Add the chicken and season with the Italian seasoning and salt. Cook for about five to seven minutes or until cooked through.

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Step 3

In a bowl, combine the pasta, chicken with its juices, tomatoes, cucumber, and red onion. Top with lemon juice and zest and toss well to coat.

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Step 4

Enjoy!

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TIPS

LEFTOVERS

Refrigerate in an airtight container for three days.

SERVING SIZE

One serving is about 1 1/2 cups of pasta salad.

MAKE IT VEGAN

Use tofu or tempeh instead of chicken.

MORE FLAVOR

Add crumbled feta, goat cheese, garlic and/or balsamic vinegar.

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Step 5

NUTRITION PER SERVING

Calories	383
Carbs	29g
Fat	11g
Protein	45g

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