This Penne Pasta Salad makes the perfect side or main dish. It's made with cherry tomatoes and chickpeas. Tomatoes are the primary dietary source of lycopene. You may have never heard of lycopene, but it is a powerful antioxidant. It is associated with a reduced risk of several chronic diseases, including cancer and heart disease. Tomatoes also contain a healthy amount of potassium, folate, and Vitamins C and K.
If you are looking for a way to add more fiber and plant-based protein to your vegan diet, this penne pasta salad fits the bill. Just one cup of cooked chickpeas will provide you with 12.5 grams of fiber and 14.5 grams of protein. In addition to this, chickpeas have also been linked to promoting feelings of fullness, managing blood sugar levels, weight management, digestion, and improving brain health.
This penne pasta salad also contains pea sprouts for a pop of color, while romaine lettuce adds a fresh, crisp texture. With an acidic lemon olive oil dressing, this penne pasta salad will keep you coming back for more and more.
- 12 ounces Penne Pasta
- 1 1/2 cups Canned Chickpeas, rinsed, drained
- 1 1/2 cups Cherry Tomatoes, quartered
- 1 cup Baby Romaine Lettuce Leaves
- 1/2 cup Pea Sprouts
- 3 tablespoons Lemon Juice
- 1 tablespoon White Wine Vinegar
- 1/3 cup Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 2 tablespoons White Sesame Seeds
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