The classic bruschetta flavours you love, juicy tomatoes, fresh basil and garlic, paired with chickpea and lentil shells for a complete plant-based meal. A light yet hearty dish for those warm spring and summer days!
Bruschetta Pasta Salad
8 ounces Chickapea organic shells
10 Roma tomatoes, diced
1 garlic clove, minced
1/3 cup extra-virgin olive oil
1/2 cup basil, finely chopped, plus more to garnish
2 teaspoons pure maple syrup
1/2 teaspoon chili flakes
Salt and freshly ground pepper, to taste
Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Drain pasta in a colander and run under cold water; set aside to cool for 5 minutes.
In a medium bowl, combine tomatoes, olive oil, garlic, maple syrup, chili flakes, salt and pepper.
Add tomato mixture to pasta; toss to coat.
Pasta is best enjoyed the same day it's made.
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