20 Minutes
9 Ingredients
3 Servings
Ingredients:
4 1/2 ozs Chickpea Pasta (dry)
1 tbsp Extra Virgin Olive Oil
1 lb Chicken Breast (cubed)
1 tsp Italian Seasoning
1/4 tsp Sea Salt
1 cup Cherry Tomatoes (halved)
1/2 Cucumber (quartered)
2 tbsps Red Onion (thinly sliced)
1/2 Lemon (zested and juiced)
Directions:
1. Cook the pasta according to the package directions. Drain and set aside.
2. Heat a skillet over medium heat and add the oil. Add the chicken and season with the Italian seasoning and salt. Cook for about five to seven minutes or until cooked through.
3. In a bowl, combine the pasta, chicken with its juices, tomatoes, cucumber, and red onion. Top with lemon juice and zest and toss well to coat. Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for three days.
Serving Size: One serving is about 1 1/2 cups of pasta salad.
Make it Vegan: Use tofu or tempeh instead of chicken.
More Flavor: Add crumbled feta, goat cheese, garlic and/or balsamic vinegar.