A delicious and balanced lunch doesn’t always have to include meat. Today, we used the tried and tested combination of pasta, leafy greens, chickpeas, and Parmesan, which we instantly fell in love with. Of course, we added other ingredients for seasoning, resulting in a quickly made tasty lunch.
Ingredients
- 160 g of any pasta
- 150 g (1 pack) BIO chickpeas
- 20 g Parmesan cheese + 10 g for serving
- 3 cloves of garlic
- 2 handfuls of leafy greens (baby spinach, arugula, Swiss chard…)
- 1 ladle of pasta water
- 1 tbsp olive oil
- zest of ½ lemon
- ½ tsp paprika seasoning
- ½ tsp smoked paprika seasoning
- lemon juice to taste
- ground black pepper to taste
- salt to taste
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Method:
Cook the pasta according to the package instructions until al dente. Remember to set aside 1 ladle of pasta water. Meanwhile, while the pasta is cooking, briefly sauté the garlic sliced into slices in olive oil. Add the rinsed chickpeas, ground paprika, smoked paprika, and sauté over low heat for about 10 minutes.
Next, add the lemon zest, finely grated Parmesan, and 1 ladle of pasta water. Let the mixture simmer for a while, then add the cooked pasta and leafy greens chopped into smaller pieces.
Season the meal with salt, black pepper, and lemon juice to taste. Then it’s ready to be served. Before serving on a plate, lightly garnish with some more Parmesan.
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| Energy value | 503 kcal |
| Protein | 22 g |
| Carbohydrates | 77 g |
| Fats | 11 g |
| Fibre | 4 g |
If you enjoy meat-free dishes, then you’ll surely love this pasta delight. Plus, it’s incredibly easy to prepare.
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.
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