Roasted Chickpeas, chicken, lentil pasta and veggies with a Dijon mustard lemon dressing. Loaded with protein, veggies, healthy carbs and fats.
Prep Time: 6 Minutes
Cook Time: 12 Minutes
Total Time: 18 Minutes
Servings: 4
Ingredients:
» 8.8oz Box Lentil Pasta
» 2-10oz Cans Chicken in water
» 15.5oz Can Chickpeas (or a white bean)
» ½ Small Head of Red Cabbage
» 3 Green Onions
» 8 Small Sweet Peppers
» 3oz’s Fresh Spinach
» ½ tsp Cumin Powder
» ½ tsp Black Pepper
» ½ tsp Garlic Powder
Dressing:
» 4 Tbsp Stone Ground Mustard
» 4 tsp Extra Virgin Olive Oil
» 4 tsp Lemon Juice
» ½ tsp Garlic Powder
» ½ tsp Dried Rose-Mary
Directions:
Heat oven to 350°F
Get a pot of water boiling for pasta.
Rinse chickpeas under cold water till bubbles are gone.
Take 4 paper towels, place two on a cookie sheet and put chickpeas on top; dry chickpeas with other two paper towels. Take paper towels from under chickpeas and throw away. Spray chickpeas with extra virgin olive oil and move around. Sprinkle with ½ tsp cumin, black pepper and garlic powder. Cook for 6 minutes.
While chickpeas are cooking chop up all the veggies and set aside.
In a small bowl combine all dressing ingredients and set aside.
Cook pasta according to directions on box.
When 6 minutes are done turn and move chickpeas around, cook for another 6 minutes.
Open and drain cans of chicken.
Once pasta is done drain and run cold water over pasta, this way it stops cooking.
Have everything out so everyone can assemble their own bowl.
Cooking Tips:
If you want chickpeas extra crispy cook for another 2-4 minutes.
Make sure not to over cook pasta or it will be mushy.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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