Fresher weather calls for cooling, hydrating foods at my house. One of my favorite cold dishes to whip up in big batches for the family is my Salmon Chickpea Pasta. It is protein-heavy, rich in fiber & has just the right amount of creaminess to it. I love that you can pull it straight from the fridge & serve it over butter lettuce shells or mixed greens. It also gets just more delicious as the flavors sit on top of each other. Who doesn't love that?
This recipe is for two servings, but modify for those busy weeks when you need something quick & simple for lunchtime or dinner! Salmon is a fatty fish known for being rich in Omega-3 Fatty Acids that are great for heart health. If you aren't a fan of Salmon, you can always switch for Tuna fish if it fits your tastebuds better.
Enjoy!
With love,
Gigi & The De La Heart Team
INGREDIENTS:
1 Jar of Organic Wild Salmon Fillets ( Or Tuna )
1 Cup of Banza Chickpea Pasta ( Elbows)
1 Tbsp of JUST Mayo
1 Finely Chopped Carrot
3 Finely Chopped Celery Stalk
1/4 Cup of Finely Chopped Parsley
1 Splash of Sherry Vinegar
1 Tbsp of Lemon Juice
1 Dash of Garlic Powder
Salt & Pepper to Taste
INSTRUCTIONS:
Cook pasta as per directions on box.Let pasta cool then transfer to a large bowl.
Add remainder ingredients to the bowl and mix well. Serve cold over butter lettuce shells. Enjoy!
