NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

0.75 cup Nonfat Greek yogurt

0.25 cup Canned chickpeas

0.5 oz Feta cheese

2 tbsp Hemp hearts

0.5 cup Cherry tomatoes

0.5 cup Cucumber

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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, halve the cherry tomatoes and dice the cucumber into bite-sized pieces.

• 3

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

• 4

  Finely chop the fresh parsley and dill, then stir them into the yogurt mixture to create the dressing.

• 5

  Drain the pasta and rinse under cold water to stop the cooking process and cool it down.

• 6

  Add the cooled pasta, canned chickpeas, tomatoes, and cucumber to the bowl with the dressing and toss thoroughly to coat.

• 7

  Sprinkle the hemp hearts and crumbled feta cheese over the top before serving.