High Protein Pasta and Carrot Salad with Cumin
A refreshing vegan pasta salad featuring chickpea pasta, grated carrots, and a zesty cumin dressing.
Equipment
- Small bowl
- Large Bowl
- grater
- Measuring cups and spoons
- Strainer
Ingredients
- 227 grams chickpea pasta use whole wheat orzo if you can't find chickpea pasta
- 1 lemon juiced, divided
- ½ teaspoon salt
- ⅓ cup olive oil
- ½ teaspoon cumin
- ⅛ teaspoon cayenne powder optional if you don't like heat
- 4 carrots grated (about 1/2 lb of carrots)
- 3 scallions thinly sliced
- ½ cup almonds sliced or chopped, toasted
- ⅓ cup cilantro
- ⅓ cup parsley
Instructions
- Start by cooking the chickpea pasta according to the package’s instructions. You’ll know it’s ready when it’s tender but still has a bit of bite. If you go too far, it can turn mushy. Drain and rinse it under cold water to stop the cooking process.
- While the pasta's cooking, roast the grated carrots in a pan drizzled with olive oil. You want them to look golden and slightly caramelized, bringing out their sweetness. This step adds depth. Watch closely, as they can burn quickly.
- In a small bowl, whisk together lemon juice, salt, olive oil, cumin, and cayenne. You’re looking for a thick, aromatic dressing that’s vibrant in color. Taste it along the way; if it feels off, adjust the lemon or salt.
- In a large bowl, combine the pasta, roasted carrots, scallions, toasted almonds, cilantro, and parsley. Drizzle the dressing over it and gently toss everything together. You'll want every piece to be coated. If you notice clumps, keep mixing so it all blends nicely.
- Let the salad sit in the fridge for about 10 minutes to blend those flavors. It’ll smell fresh and inviting. This brief chill isn’t necessary, but it helps everything marry nicely. Make sure to serve it cold to showcase the flavors!
Notes
Storage Tips: This salad will keep for about 3 days in a covered container and refrigerated.
Expert Tips: Use the large holes on a box grater to quickly grate the carrots. Ensure to follow the cooking time on the pasta package closely to prevent a mushy texture. Adjust seasoning by adding more lemon juice or salt as needed. If the salad seems dry after storing, a drizzle of olive oil or a splash of lemon juice can refresh it before serving.
Reheating Instructions: This recipe is served cold; no reheating is necessary.
Serving Suggestions: Pair with grilled vegetables for a complete meal. Serve as a side dish for barbecued meats. You can top with feta cheese for an added flavor twist.
Recipe Variations: You can substitute chickpea pasta with whole wheat orzo or brown rice; using brown rice would require about 1-1/4 cups dried, uncooked grains. Consider adding roasted bell peppers for extra sweetness, mixing in cherry tomatoes for freshness, or incorporating feta or goat cheese for a creamy element.