Chimichurri pasta salad ?
I love all of the zesty flavours in Chimichurri. It has been hot in Melbourne at the moment and I wanted an easy, fresh and filling meal prepped dish for lunches last week so I made up a big batch of this and it hit the spot.
For the chimichurri:
– 1 cup Parsley, roughly chopped
– 1 cup coriander, roughly chopped
– 2 tbsp red vinegar
– 1/4 cup olive oil
– 4 garlic clove
– 1 small red chilli
– 1 tsp oregano, dried
– Salt to taste
For the rest of the salad:
– 280g spiral pasta
– 4 cups kale, roughly torn from stem
– 1 avocado, diced
– 1x can of chickpeas, drained
Cook pasta according to packet instructions. Drain and set aside to cool.
While pasta is cooking, blend parsley, corriander, red wine vinegar, olive oil, garlic, chilli and oregano until roughly blended.
Add kale leaves to a big bowl with a small drizzle or spray of olive oil and massage with hands until kale starts to soften. This is important as it ensure the kale isn’t fibrous and stiff
Add pasta back to pasta pot but do not turn on heat. Stir through Chimichurri mix and chickpeas. Add kale and avocado when serving.
Macros per serve:
Cal: 538 – C69.7g | F21.4g | P16.4g
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