Roasted Veggie Pasta

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This is actually one of my favourite summer pastas to make. It's quick and easy.  Even better, it's full of flavour without being too heavy. 

I love the flavour of the roasted broccoli - it has a different kind of sweetness to it that you don't get from steaming it. And the roasted chickpeas adds a bit more texture to this pasta dish.  Nobody wants mushy chickpeas in their pasta. 

This is the type of summer pasta you can make this in big batches for any sort of summer get-togethers. 

I personally like smaller pasta shapes for this recipe, but honestly, you can use whatever you have. 

Roasted Veggie Pasta
 

Makes: 2 servings

Preptime: 15 minutes

Cook time:25 minutes

 

Ingredients:

2 cups cooked whole grain pasta

1 can chickpeas, washed and drained

2 cups broccoli, chopped

2 tbsp olive oil

1 lemon, juice and rind

1 tbsp basil

1 tsp chili flakes

salt and pepper to taste

grated parmesan cheese, to taste

    

 

Instructions:

1. Preheat oven to 425 degrees.
2. In a large bowl, add chickpeas, broccoli, olive oil, basil, chili flakes and salt and pepper. Mix well to get chickpeas and broccoli well coated.
3. Place seasoned chickpeas and broccoli on a baking sheet lined with foil or parchment paper.
4. Place on the middle rack and roast for 15-20 minutes, making sure the broccoli doesn't burn.
5. Place on to a lightly greased baking sheet
6. Once veggies are roasted, toss with the pasta.
7. Add the juice and grated rind of 1 lemon and mix well.
8. Top with grated parmesan and serve.

My Go-to Chickpea Salad

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I try to eat a little lighter at lunch and this is definitely my go-to salad. I actually eat this salad a few times a week.

My favourite foods are the ones that are easy to make, which is why I love this recipe. This salad literally takes no more than 5 minutes to make.

It is full of flavour, thanks to the whole grain mustard. 

You may read the list of ingredients and say “mustard??” Don't get me wrong, this is not the yellow mustard you put on your hot dog or hamburger. This mustard is the actual mustard seeds pickled in vinegar to give it a tangy taste - and taste amazing!! There is no need for a dressing or vinaigrette - the whole grain mustard is the dressing.

The whole grain mustard goes so well with chickpeas and tomatoes - trust me!

This salad is perfect on its own or as a side to your favourite meal. The protein packed chickpeas will keep you feeling full for a while - which means less mid-afternoon snacking on candy or chips!

I also love to  make this salad when the girls come over. It's fresh and so healthy! Trust me, once you try this, it will be heavy on your rotation.

My Go-To Chickpea Salad
 

Makes: 4 servings

Preptime: 5 minutes

Cook time:0 minutes

 

Ingredients:

1 can of chickpeas, rinsed well

2 vine tomatoes, diced

1/2 cucumber, diced

2 tbsp whole grain mustard

1 tsp italian seasoning

black pepper to taste

  

 

Instructions:

1. In a large bowl, toss chickpeas and cucumber together
2. Add tomatoes, mustard, italian seasoning and blackpepper and toss again.
  

Harissa Spiced Chickpeas

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When I come home late from work after a hard day, I try to make something quick and satisfying. This usually translates into something simple like pasta. But I am also trying to limit my pasta intake and making leaner choices.

This one has quickly become one of my go to recipes as of late. It is so easy to make and the flavours are so different from what I typically make - which just makes me crave more!

Before trying the Knorr Harissa spice mix, I really wasn't sure what to expect. But it is a delicious blend of earthy spices, with a bit of a kick to it! I'll be honest, my pepper tolerance isn't very high, (I usually don't order anything over medium spice level!) so if you do want more of a kick to it, feel free to add chili flakes or more hot sauce!

I love this recipe even more because you can easily omit the meatballs if you are vegetarian or making this as a "meatless Monday" meal. Because of the chickpeas, the protein levels are already really high in this recipe. It's also perfect for those post-workout meals when you are looking for an extra dose of protein!

To make this healthier, I personally like to serve this recipe over brown rice for dinners, but you can easily swap the brown rice for white rice, couscous or even quinoa .

I personally love this recipe because it’s full of protein and has tons of flavour! You can also take leftovers into work as part of a bowl - just add some vegetables and you're ready to go!

      Harissa Spiced Chickpeas and Meatballs  

Makes: 4 servings

Preptime: 10 minutes

Cook time:20 minutes

 

Ingredients:

2 lbs lean ground beef

1 can chickpeas, drained and washed

2 tbsp Knorr  Harissa seasoning (divided)

2 tablespoons oil

250 ml (2 cups)  beef broth or vegetable stock

1 teaspoon tomato paste

2 cloves garlic, minced

1 onion, finely diced

1 tsp italian seasoning

1 egg

1 tbsp worcester sauce

salt to taste

black pepper to taste

  

 

Instructions:

1. In a bowl, mix the ground beef, egg, worcester sauce, 1 tsp Knorr Harissa seasoning, onions, garlic, salt, pepper  and Italian seasoning together. Mix well and form 1 inch diameter balls
2. In a skillet with 1 tbsp of oil, and place onmedium-high heat
3. Once hot, place meatballs in the skillet, browning on all sides for 8-10 minutes. Set aside. 
4. In the same skillet add chicken or vegetable stock, tomato paste. Simmer for approximately 8 minutes or until it reduces to about half. 
5. add 1 tsp Knorr Harissa seasoning and stir well. 
6. add 1 can of drained and washed chickpeas to the sauce and let simmer for 2-3 minutes.