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Healthy Anti-Inflammatory Turmeric Chickpea Pasta Salad

turmeric chickpea pasta salad - featured image
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A quick and easy turmeric chickpea pasta salad packed with protein, fiber, and anti-inflammatory benefits, perfect for weight loss and a nutritious lunch.

Ingredients

Scale
  • 8 oz (225 g) chickpea pasta (recommend Banza)
  • 1 tsp turmeric powder (or 1 tsp freshly grated turmeric root)
  • 1 cup (165 g) cooked chickpeas, rinsed and drained
  • 3 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 small red onion, finely chopped (optional)
  • Salt and black pepper to taste
  • 1/4 tsp ground black pepper
  • 1 tsp honey or maple syrup (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) chickpea pasta and cook according to package instructions, usually about 7-9 minutes for al dente. Stir occasionally to prevent sticking. Once cooked, drain in a colander and rinse briefly under cold water to stop the cooking process. Set aside to cool for about 10 minutes.
  2. In a small bowl, whisk together 1 teaspoon turmeric powder, 3 tablespoons extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 minced garlic clove, 1/4 teaspoon ground black pepper, and optional 1 teaspoon honey or maple syrup. Whisk until the mixture is smooth and slightly emulsified.
  3. While the pasta cools, dice 1 medium cucumber, halve 1 cup cherry tomatoes, finely chop 1/4 small red onion (if using), and roughly chop 1/4 cup fresh parsley.
  4. In a large mixing bowl, add the cooled chickpea pasta, 1 cup cooked chickpeas (rinsed and drained), and all the prepped veggies. Pour the turmeric dressing over the top.
  5. Toss gently but thoroughly using tongs or two large spoons, making sure every piece is coated with the golden dressing. Taste and add salt and black pepper to your preference.
  6. Let the salad rest in the fridge for at least 15 minutes before serving to let the flavors meld. It can keep well for up to 2 days refrigerated.

Notes

Use fresh turmeric powder or freshly grated turmeric root for best flavor. Rinse cooked pasta with cold water to prevent it from becoming gummy. Black pepper enhances turmeric absorption. Add parsley last to avoid wilting. Dressing should be whisked just before tossing salad to keep flavors emulsified.

Nutrition

Keywords: turmeric, chickpea pasta, anti-inflammatory, salad, weight loss, vegan, gluten-free, healthy lunch

Find it online: https://gleefulfork.com/healthy-anti-inflammatory-turmeric-chickpea-pasta-salad-recipe-for-easy-weight-loss/