Makes 4 to 6 servings
We don't like to dumb food down for kids, but we also know that sometimes kids are picky. So this plant-forward (vegan, in fact!) pasta salad is just a good starting point. The tangy chickpea dressing is creamy like mayo, but packed with protein. Add whatever your kid loves, like hard-boiled eggs, olives, asparagus, baby spinach. There is no limit. To make this again and again, you can also change up the dressing by blending in sun-dried tomatoes, roasted red peppers, or even curry paste.
Ingredients
- 1 (15 oz) can no-salt-added chickpeas, drained and rinsed
- 1/4 cup unsweetened cashew milk or other non-dairy milk
- 3 large pepperoncini
- 2 tablespoons pepperoncini brine
- 1 teaspoon honey
- Kosher salt, to taste
- 1 lb whole wheat rotini pasta (gluten-free, if needed), cooked, drained, and cooled
- 2 cups broccoli florets, steamed or blanched
- 1 cup frozen green peas, defrosted
- 1 red bell pepper, diced
- 1 cup sliced carrots
Directions
- In a food processor, combine the chickpeas, cashew milk, pepperoncini, brine, and honey. Blend until smooth. Season with salt to taste.
- Transfer to a large mixing bowl. Add the cooked pasta, broccoli, peas, bell pepper, and carrots. Taste and adjust seasoning with salt, as needed. Refrigerate for at least 30 minutes before serving.
It would be really helpful if you had a section with just gluten free recipes.