Rainbow Lentil Pasta Salad

Directions

  1. Begin by bringing a small pot of water to a boil on the stove. Add your Banza chickpea pasta (68 g) to the boiling water, set a timer for 7 minutes, or follow the package directions for cooking time.

  2. While the pasta cooks, thinly slice or shred ½ cup (35 g) of red cabbage and ¼ (35 g) of a red bell pepper. Add the sliced vegetables to a mixing bowl along with ⅓ cup (44 g) of matchstick carrots.

  3. Drain and rinse one can of cooked lentils. Measure 138 g of the lentils and add them to the mixing bowl with the vegetables.

  4. Once the pasta is done, drain it and rinse under cold water until cool. Shake the pasta dry and then add it to the mixing bowl with the vegetables and lentils.

  5. Pour 2 Tbsp. (30 g) of ginger sesame dressing over the salad mixture.

  6. Toss all the ingredients together in the bowl until everything is evenly coated and well combined.

  7. Finish by topping the salad with ½ Tbsp. (4 g) of sesame seeds, two stalks of sliced green onions (24 g), and freshly chopped cilantro (5 g).

NUTRITION HIGHLIGHT

The red bell pepper in this chickpea pasta salad is packed with vitamin C for immune support, while the lentils provide a hearty boost of folate for cell health and growth.

Nutrition breakdown