NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

0.5 cup Canned chickpeas

4 oz Wild-caught shrimp

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Nutritional yeast

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Rinse the canned chickpeas and pat them thoroughly dry with a clean kitchen towel to ensure they become extra crispy while roasting.

• 3

  Toss the chickpeas with half of the olive oil and the sea salt, then roast for 20-25 minutes until golden brown and crunchy.

• 4

  While the chickpeas are in the oven, cook the chickpea pasta in a large pot of salted boiling water according to the package directions, then drain and set aside.

• 5

  In a large skillet over medium heat, add the remaining olive oil and sauté the peeled shrimp and minced garlic until the shrimp are pink and fully opaque.

• 6

  Add the cooked pasta and the roasted chickpeas into the skillet, tossing gently to coat everything in the garlic-infused oil.

• 7

  Stir in the lemon juice, lemon zest, nutritional yeast, and freshly chopped parsley, then finish with black pepper before serving immediately.