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Seasonal Recipe

Sesame Ginger Pasta Salad w/ Garbanzo Beans & Snap Peas

23g
Protein
44g
Carbs
15g
Fiber
536
Calories
One of the many highlights of Nuda pasta is its versatility, adapting easily to a wide range of flavor profiles. Here, it’s featured in a sesame ginger–forward noodle salad, where crisp vegetables and garbanzo beans add texture, balance, and plant-based protein.

Ingredients:

2 tablespoons tamari
2 tablespoons avocado oil
Zest of 1 lime
2 tablespoons fresh lime juice
1 tablespoon toasted sesame seeds
1 teaspoon fresh ginger, grated
Pinch chili flakes (optional)
4 oz Nuda pasta (dry)
1 cup cooked chickpeas, drained and rinsed
½ cup snap peas, sliced on the bias
½ cup rainbow carrots, cut into matchsticks
½ cup red cabbage, thinly sliced
2 scallions, thinly sliced
Sea salt, to taste
To Finish: ¼ cup sliced almonds, toasted

Instructions:

Make the dressing:
In a large mixing bowl, whisk together the tamari, avocado oil, lime zest and juice, sesame seeds, grated ginger, and chili flakes, if using.
Cook the pasta:
Bring a pot of water to a boil. Add the pasta and cook for 3–4 minutes. Rinse, drain and let cool slightly.
Combine:
Add the cooked pasta and chickpeas to the dressing and toss until evenly coated.
Add vegetables:
Fold in the snap peas, carrots, red cabbage, and scallions. Season with sea salt as needed.
Finish:
Transfer to a serving bowl and top with toasted sliced almonds before serving.
*Note:
We love avocado with togarashi and lime with this dish and often serve it alongside for added richness and heat.

Sesame Ginger Pasta Salad w/ Garbanzo Beans & Snap Peas

Ingredients

2 tablespoons tamari
2 tablespoons avocado oil
Zest of 1 lime
2 tablespoons fresh lime juice
1 tablespoon toasted sesame seeds
1 teaspoon fresh ginger, grated
Pinch chili flakes (optional)
4 oz Nuda pasta (dry)
1 cup cooked chickpeas, drained and rinsed
½ cup snap peas, sliced on the bias
½ cup rainbow carrots, cut into matchsticks
½ cup red cabbage, thinly sliced
2 scallions, thinly sliced
Sea salt, to taste
To Finish: ¼ cup sliced almonds, toasted

Instructions

Make the dressing:
In a large mixing bowl, whisk together the tamari, avocado oil, lime zest and juice, sesame seeds, grated ginger, and chili flakes, if using.
Cook the pasta:
Bring a pot of water to a boil. Add the pasta and cook for 3–4 minutes. Rinse, drain and let cool slightly.
Combine:
Add the cooked pasta and chickpeas to the dressing and toss until evenly coated.
Add vegetables:
Fold in the snap peas, carrots, red cabbage, and scallions. Season with sea salt as needed.
Finish:
Transfer to a serving bowl and top with toasted sliced almonds before serving.
*Note:
We love avocado with togarashi and lime with this dish and often serve it alongside for added richness and heat.
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