recipe Notes:

Super fast pasta salad lunch! This is so yummy and doesn’t involve adding a ton of oil to the dressing. 

The recipe is so easy for making at home when you’re in a rush or feeling lazy. It would be a good recipe to meal prep for a to-go lunch the next day for  school, work or uni. 

You can add in any other veggies you’d like; cooked or uncooked. I added a few pieces of chopped up sweet potato falafel we had at home. 

Ingredients:

Serves: 1

Time: 15 mins

• Two curly kale leaves
• Handful of cherry tomatoes quartered 
• 1/2 cup shredded purple cabbage –
• 1/3 cup black pre cooked puy lentils
• 1/3 cup chickpeas
• 1/2 tsp salt 
• cracked black pepper to taste 
• 1/2 lemon
• 2 tsp apple cider vinegar 
• 1 tsp oregano 
• 1 cup whole wheat pasta 

Method:

1. Chuck the veggies, lentils and chickpeas together in a big bowl.
2. Squeeze over the lemon, add the salt and vinegar.
3. Mix and set to the side. This will soften the veggies as the pasta cooks 
4. Cook the pasta according to the package instructions. 
5. Once cooked, drain the pasta and add to the veggie lentil mix. 
6. Sprinkle in the oregano and black pepper and serve!