Chickpea and Carrot Pasta Salad

This vibrant Chickpea and Carrot Pasta Salad combines the crunch of raw carrots with the hearty texture of cooked pasta and chickpeas, all enveloped in a rich, seasoned tomato sauce. It's a delightful balance of flavors and textures, perfect for a satisfying vegan meal. Packed with protein and fiber, this dish is both nourishing and delicious.

Ingredients:

• 2 cups cooked pasta (preferably whole grain or lentil pasta for added protein)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 large raw carrots, grated
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. Add the canned diced tomatoes, chickpeas, oregano, smoked paprika, salt, and pepper to the skillet. Stir to combine and let simmer for about 10 minutes, allowing the flavors to meld.
3. While the sauce is simmering, prepare the cooked pasta according to package instructions. Once cooked, drain and set aside.
4. In a large mixing bowl, combine the cooked pasta, grated raw carrots, and the tomato-chickpea sauce. Toss everything together until well mixed.
5. Serve warm or at room temperature, garnished with fresh parsley.