So you gotta know that this BLT Chickapea Pasta Salad is going to become a regular in your household after it hits the table for the first time. I love that this pasta offers the full meal deal with loads of protein and fiber. Best of all, kids are digging this. I get so excited when I see children tasting Chickapea pasta for the first time because they always gobble it up and ask for seconds!
With Father’s Day coming up, this recipe seemed like the perfect answer to please everyone while still keeping it healthy. There are lots of vegetarian and vegan bacon choices on the market now so if you prefer to go meatless, they would be a good alternative.
Creating recipes for Chickapea Pasta is a joy and I look forward to pairing the perfect, healthy seasonal ingredients with each dish. I am particularly fond of this dish because this flavor combo is always a hit and it’s a breeze to make. I made a quick and easy semi-Italian dressing that you toss onto your hot pasta and let it absorb the scrumptious ingredients while you prepare the rest of the meal.
You can use this as a side dish or the main for Dad’s special day and it’s a meal that the kids can help prepare. What are you making for Dad on Sunday? Share it with the Chickapea family on Instagram by hashtagging #chickapeapasta so we can see what you’re up to in your kitchen!
You can find more of my Chickapea Pasta recipes here. A two ingredient pasta that beats all the rest in flavor. texture and nutrients. Cheers to good health and delicious eating!
This post is sponsored by Chickapea Pasta but all of my opinions of this fabulous pasta are strictly my own.
BLT Chickpea Pasta Salad
- 1 box (227 g, ½ lb) Chickapea pasta spirals
- 1/2 pound (226 g) bacon cooked and crumbled
- 2 cups (400 g) cherry or grape tomatoes, halved
- 1/4 cup (5 g) chopped herbs (basil, parsley, chives)
- 1/4 cup (5 g) baby arugula, thick stem discarded
- Small red onion, sliced
- 1 cup (240 mL) apple cider vinegar
- 1 ¼ cup (300 mL) extra virgin olive oil
- 1 clove garlic, minced
- 1 tablespoon (6.3g) basil, chopped
- 1 teaspoon (2,6 g) Dijon mustard
- ½ teaspoon (1,3 g) freshly ground pepper
- ¼ teaspoon (0.65) kosher salt
- 1 teaspoon (2.6 g) honey
Combine all ingredients in a blender and blend well till smooth. This will make about 2 ¼ cups and will keep up to 1 month. You need only 1 cup for the recipe.
Cook pasta according to directions. Drain and add dressing; tossing well to combine. Let cool.
Meanwhile cook bacon according to your taste. I like it just before it’s crispy! Cut into bite size pieces.
Add bacon, tomatoes, herbs, arugula and onion to the pasta and toss. Add more vinaigrette at this point if desired.
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