Lemon & Herb Chickpea & Wholewheat Pasta Bowl with Mushrooms
Big flavour, sensible numbers. This British plate pairs chickpea with wholewheat pasta for 30g protein and roughly 613 kcal.
Ingredients
- 200g chickpeas
- 160g pasta
- 80g mushrooms
- 80g kale
- 20g lemon juice
- 5g olive oil
- 6g garlic
- fresh parsley, thyme & black pepper
- lemon wedge
Method
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1
Prep everything first: wash and trim the mushrooms and kale, then measure out the sauce ingredients.
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2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
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3
Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.
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4
Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.
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5
Meanwhile, steam or stir-fry the mushrooms and kale for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: wholewheat pasta first, then the veg and chickpea, spooning over any remaining sauce. Finish with the lemon wedge.
Tap ingredients and steps to tick them off as you cook.