- Servings : 1
- Preparation : 20 minutes
- Cook time : 12 minutes
- Calories : 410 cal
- Carbohydrate : 56 g
- Lipid : 12 g
- Fiber : 7 g
- Protein : 19 g
- 5 ml (1 tsp) olive oil
- ¼ cauliflower, florets
- 1/2 clove garlic, minced
- 90 ml (1 /3 cup + 2 tsp) canned chickpeas, rinsed and drained
- 40 g short pasta
- 5 ml (1 tsp) lemon juice
- 250 ml (1 cup) arugula
- 25 g feta cheese, crumbled
1 - Heat the oil in a frying pan and brown the cauliflower florets for about 3 minutes, stirring well.
2 - Add the garlic and lower the heat. Season with salt and pepper. Continue cooking for about 4 minutes until until the cauliflower is very tender.
3 - Add the chickpeas and continue cooking for 5 minutes.
4 - Meanwhile, cook the pasta in a pan of boiling salted water. as directed on package.
5 - Drain and reserve 45 ml (3 tbsp) water.
6 -Remove skillet from heat and add lemon juice and pasta
7 - Gradually add cooking water, mixing well to coat the pasta.
8 - When ready to serve, garnish with arugula and feta.