Do you partake in Meatless Monday? I usually don’t…but I do like the whole idea behind it and think it’s a GREAT way to focus on veggies and other sources of protein. I titled this ‘Meatless Monday’ because it sounds good and it’s actually a thing, but this meal is a winner for any night you need a quick and easy dinner in under 30 minutes! I shared a picture of this meal last week and I received some requests for the recipe – so today you’re going to get it! Chickpeas are actually one of my favorite foods. Random fact; I may or may not eat an abnormal amount of hummus- but that obsessions is better left for a different post 🙂 Chickpeas are packed with fiber, iron and protein which leave you feeling full and satisfied while providing key nutrients. It’s a win-win! Mix those little powerhouses with other tasty vegetables, some pesto for flavor and some brown rice pasta for some healthy carbohydrates and you got yourself a delicious and nutritious meatless, gluten-less meal! So what are you waiting for? Give this recipe a try tonight!
- 1 can Organic Chickpeas
- 1 can Diced Fire Roasted Tomatoes I used Rotel
- 2 cloves Fresh Garlic, minced
- 2 tbsp olive oil
- 2 heaping tbsp Organic Pesto
- 1 cup Sliced Mushrooms
- 1-2 cups Organic Power Greens Or kale, spinach, any leafy green
- Salt
- Pepper
- Garlic Powder
- onion powder
- crushed red pepper *Optional
- 1 box Brown Rice Pasta I used Trader Joe's brand
- Bring a large pot of water to boil for pasta. Cook according to package.
- In a large skillet, heat up olive oil. Once pan is warm, add in minced garlic and cook until fragrant (about 2 minutes). Then add in mushrooms and cook for another 2 minutes.
- Add the rest of the ingredients (except for the greens) to the pan. Simmer for 5-8 minutes, stirring occasionally. Once all the ingredients are warm, add in greens and cook until wilted.
- Add in pasta, mix to combine and serve.
Stephanie
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