NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Dry chickpea pasta

1 whole Baked falafel

1.5 cup Broccoli florets

0.5 cup Non-fat plain Greek yogurt

0.5 tbsp Hemp hearts

0.25 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, steam the broccoli florets over boiling water for 4-5 minutes until tender-crisp and bright green.

• 3

  Warm the pre-baked falafel in an air fryer or oven at 375°F for 5-8 minutes until the exterior is lightly crisped.

• 4

  In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, garlic powder, sea salt, and black pepper until smooth.

• 5

  Drain the pasta and place it in a large mixing bowl; add the steamed broccoli and the lemon-tahini dressing, tossing gently to coat.

• 6

  Divide the pasta salad into bowls, top with the warm falafel, and garnish with hemp hearts and fresh chopped parsley.