Yield 4 servings
1 box chickpea pasta
2 cups peas (frozen)
8-12 cups baby arugula
6 oz grilled artichoke hearts
4 Tbsp. hemp seeds
Salt to taste
1-2 Tbsp. Extra virgin olive oil, or to taste
Bring a pot of water to a boil.
Cook the pasta 7 minutes or according to package directions.
Three minutes before the pasta time is up, add in the frozen peas to the same pot. When done, drain the peas and pasta.
Meanwhile, put the baby arugula in a large salad bowl. Chop the grilled artichoke heart and add them to the bowl, along with the drained peas and pasta. Top with hemp seeds, pink salt, and extra virgin olive oil. Toss well before serving.
Recipe by David Avocado Wolfe at https://www.davidwolfe.com/plant-protein/