updated: This has just been awarded the weekly winner of the Golden Gnome award for “Best Main Course” on Make Me Hungry’s flickr group. View here.

Ever come up with something on the spur of a moment? This dish is just that! Coming home and needing something with protein, knowing I was having pasta and chickpeas, I decided to come up with this random taste bonanza!

This balanced carbohydrate and protein dish is also great for those on diets and to veganise this just don’t add the optional parmesan cheese!

Serves:

Two

Ingredients:

• 1/2 tsp garlic mince
• 1 spring onion sliced thin
• 2 tbs olive oil
• 4 tbs lemon juice
• 2 tbs nutritional yeast
• pinch pepper
• pinch salt
• 1 tbs wholegrain mustard
• 120 grams drained canned chickpeas
• 2 serves pasta cooked
• (optional) parmesan cheese shaved
• (optional) extra virgin olive oil for drizzling on top

Instructions:

1. Place the garlic, spring onions and olive oil in the pot. Cook until spring onions soften.
2. Place in the mustard, nutritional yeast and lemon juice, stirring for a few seconds before adding the chickpeas.
3. Season the chickpea mixture to taste and pour the pasta in.
4. Mix everything to ensure it’s all combined and add some parmesan here if you like.
5. Serve drizzling some optional olive oil on top with parmesan.