Chicken Pasta & Bean Salad

Serving Size 2

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspiration 

Salad:  

  • Chickpeas 
  • Orzo 
  • Shredded kale 
  • Mini tomato sprinkles 
  • Cucumber 
  • Chopped Plantspired Kung Pao Chick’n 
  • Chopped shallots 
  • Roasted red bell peppers 
  • Roasted corn 
  • Vegan feta  

Dressing: 

  • 4 tbsp/1/4 cup extra virgin olive oil 
  • 1 tbsp red wine vinegar 
  • 1 tsp lemon zest 
  • Juice of one lemon (about 3-4 tbsp) 
  • 1 garlic clove, minced 
  • 1 tsp dijon mustard 
  • 1 tsp maple syrup 
  • 2 tbsp finely chopped parsley 
  • 2 tbsp finely chopped mint 
  • 2 tbsp finely chopped basil 
  • 3/4 tsp salt 
  • Cracked black pepper 

Preparation

  1. Drain and rinse all the beans well. Add to a salad bowl.
  2. Finely chop kale, shallot, cucumber and red bell pepper. Add to the bowl with the remaining ingredients.
  3. Add all the dressing ingredients to a small bowl and whisk until combined. Pour over the salad and toss well with salad tongs until it is all coated
  4. Pop in the fridge or cover and leave to marinade for at least an hour.

Share this Recipe