NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea pasta

3 tbsp Hemp hearts

1 tbsp Pumpkin seeds

1 cup Broccoli florets

1 cup Spiralized zucchini

0.5 cup Shredded carrots

0.5 cup Shredded red cabbage

1 tbsp Grated ginger

2 tbsp Fresh lime juice

0 tsp Maple syrup

0.25 tsp Sea salt

0 tsp Olive oil

PREPARATION

• 1

  Bring a pot of water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the pot to lightly steam them.

• 3

  Drain the pasta and broccoli, then rinse under cold water to stop the cooking and keep the vegetables crisp.

• 4

  In a small bowl, whisk together the grated ginger, lime juice, maple syrup, sea salt, and olive oil until smooth.

• 5

  In a large mixing bowl, combine the spiralized zucchini, shredded carrots, and shredded red cabbage.

• 6

  Add the cooled pasta and broccoli to the bowl of raw vegetables and pour the ginger-lime dressing over the top.

• 7

  Toss everything thoroughly to coat and serve topped with the hemp hearts and pumpkin seeds for a protein boost.