NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

1.25 cup Shelled edamame

0.25 cup Non-fat Greek yogurt

1 tbsp Nutritional yeast

0 tbsp Hemp hearts

0 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 cup Red bell pepper

0.5 cup Cucumber

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Boil water in a medium pot and cook the chickpea pasta according to package directions until al dente, then drain and set aside.

• 2

  Steam or boil the shelled edamame for 3-5 minutes until tender, then drain and rinse with cold water to stop the cooking process.

• 3

  In a small mixing bowl, whisk together the non-fat Greek yogurt, fresh lemon juice, extra virgin olive oil, nutritional yeast, garlic powder, sea salt, and black pepper until smooth.

• 4

  In a large salad bowl, combine the cooked chickpea pasta, steamed edamame, diced red bell pepper, and diced cucumber.

• 5

  Pour the creamy lemon-herb dressing over the pasta mixture and toss thoroughly to ensure every ingredient is evenly coated.

• 6

  Garnish the salad with hemp hearts and chopped fresh parsley before serving chilled or at room temperature.