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π Here's a must-try before summer ends! Arugula and Peach Pasta Salad by @janetsmunchmeals π€©
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βIngredients
1/3 lb. cavatappi pasta
1 15 oz. can chickpeas drained and rinsed
1 tsp. avocado oil
ΒΌ tsp. kosher salt
ΒΌ tsp. pepper
ΒΌ tsp garlic powder
Β½ tsp. sweet paprika
4 cups (lightly packed) arugula
Juice of 1 lemon
1 Β½ donut peaches pit removed and thinly sliced
3 tbsp. finely chopped shallot
2 tbsp. fresh dilled finely chopped
1 cup cherry or grape tomatoes halved
1 avocado diced
1 tbsp. hemp seed hearts
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Creamy Agave-Mustard Dressing (makes extra)
2 tbsp. +1 tsp. agave nectar
3 tbsp. vegan mayo
1 tbsp. + 2 tsp. olive oil
2 tbsp. +1 tsp. white wine vinegar
1 Β½ tsp. stone ground mustard
1 Β½ tsp. Dijon mustard
ΒΎ tsp. kosher salt
ΒΎ tsp. pepper
ΒΌ tsp. garlic powder
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Instructions
Cook the pasta in salted water until al dente, then drain and rinse. Set aside.
Meanwhile, place a pan on medium heat. Add the 15 oz. chickpeas, 1 tsp. avocado oil, ΒΌ tsp. kosher salt, ΒΌ tsp. pepper, ΒΌ tsp. garlic powder, and Β½ tsp. sweet paprika. Stir, cook for 3 to 4 min until heated, stirring occasionally.
Whisk together all Creamy Agave-Mustard Dressing ingredients in a bowl (2 tbsp. + 1 tsp. agave nectar, 3 tbsp. vegan mayo, 1 tbsp. + 2 tsp. olive oil, 2 tbsp. + 1 tsp. white wine vinegar, 1 Β½ tsp. stone ground mustard, 1 Β½ tsp. Dijon mustard, ΒΎ tsp. kosher salt, ΒΎ tsp. pepper, ΒΌ tsp. garlic powder).
Add the 4 cups arugula, cooked pasta, and juice of Β½ the lemon to a large serving bowl or plate, and toss. Cut the remaining lemon into wedges for serving. Top the salad with the 1 Β½ donut peaches, 3 tbsp. shallot, 2 tbsp. fresh dill, 1 cup cherry or grape tomatoes, 1 avocado, and 1 tbsp. hemp seed hearts, and about half of the dressing, and gently toss. Top with the chickpeas and serve with remaining dressing and lemon wedges on the side.
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