I love pasta. And I love chickpeas! Both are super cheap, filling and healthy ingredients that are easy to buy in bulk without plastic packaging, making them zero waste friendly too!
Pasta salads are so great to travel with, be it to work, school or uni – making this the perfect packed lunch. They’re also a great way to use up leftover pasta, reducing your food waste. I always end up cooking too much pasta, but when saved in the fridge in a trusty tupperware, it will keep for a few days to add to other recipes.
This recipe serves 2, or 1 very hungry person, or 1 person who wants leftovers for lunch tomorrow!
5 cherry tomatoes, halved
1 small cucumber, diced small
3 small carrots, grated
1 large clove garlic, chopped
200g cooked chickpeas
1.5 cups cooked pasta
1 tbsp nutritional yeast
1 large dash liquid aminos
freshly ground black pepper, to taste
This really couldn’t be easier! Preheat a large wok or pan over a medium heat, add the tomatoes and a large dash of water and cook until the tomatoes are getting soft (~ 5 min). Add the garlic and cook for a further 1 min. Stir in the remaining ingredients and cook for 2-3 mins, until heated through. Some chopped fresh herbs (basil, rosemary) or greens (spinach or kale) would also work great stirred in too. Top with your favourite seeds, or some more nutritional yeast!
Zero Waste Tip!
If you’re in the UK and don’t live near a bulk / unpackaged store, you can buy pasta in cardboard boxes from Tesco/Morrisons (Barilla brand) or Waitrose (De Cecco brand). Both of these brands have a small plastic window in the cardboard box, but still contain far less plastic than regular pasta in plastic packaging.