Chickpea pasta offers a gluten-free way to boost fiber and protein, salmon is packed with omega-3s, and tomatoes offer antioxidant benefits.




  • Bring a large pot of salted water to a boil. Add chickpea pasta and cook 7 min. Meanwhile, toss salmon chunks with 1/2 tsp salt, the Italian seasoning and 1/4 tsp pepper.

  • Heat EVOO in a large stainless skillet or sauté pan over med-high to high. When oil is hot, add salmon and cook, stirring occasionally, 2 min.

  • Add spinach and tomatoes and cook until spinach is wilted, about 2 min. Add lemon juice; cook 1 min.

  • Drain pasta and add to pan. Season with 1/2 tsp salt and 1/4 tsp pepper and sprinkle with feta. Toss to combine and serve warm.

Nutrition Facts

474 calories; 21 g total fat; 819 mg sodium. 42 g carbohydrates; 35 g protein;