Ingredients

The following ingredients have 4 Servings
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 teaspoons olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt, or more if you like
  • 1 teaspoon nutritional yeast
  • 1 (8 oz) box chickapea pasta, spirals work great for this recipe!
  • 1 dry pint cherry tomatoes, sliced in half
  • 1 cup corn kernels
  • 1/3 cup diced red onion
  • 1 large avocado, diced
  • Salt and pepper, to taste
  • 2 cup packed baby spinach leaves
  • 1 cup cilantro leaves
  • 1/4 cup chopped walnuts, or your favorite nut
  • 3 tablespoons nutritional yeast
  • Juice of 1 lime
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

Instruction

  • Pre-heat oven to 400 degrees F.  Pat your rinsed chickpeas with a dish towel until dry.  Place on a medium sized baking sheet and toss with olive oil, paprika, salt and nutritional yeast.  Bake chickpeas until crispy, 10-15 mins.
  • Add all Cilantro Lime Pesto ingredients to a food processor or blender and blend until smooth.
  • Heat a large pot of water over high heat until boiling.  Add pasta to the water, stir and cook pasta for 5-9 minutes, or until desired texture is reached, stirring occasionally.  Drain pasta and add back to the pot or to a large bowl.
  • Add the tomatoes, corn and onion to the pasta and then pour the pesto over the top.  Mix until everything is combined.
  • You can either stir in the chickpeas and diced avocado or add them on top of each individual bowl of pasta.  Garnish with fresh cilantro and a squeeze of lime, if desired.  Add salt and pepper to taste.