Broccoli, Edamame & Chickpea Pasta Salad
Looking for a quick, nutritious lunch that even your picky eaters will love? This Broccoli, Edamame & Chickpea Pasta Salad is packed with plant-based protein and fresh veggies, making it a perfect go-to meal for busy days. Whether you're meal prepping for the week or need a healthy side dish, this salad has you covered—wholesome, satisfying, and ready in minutes!

Ingredients:
  • 4 ozs Chickpea Pasta (dry)
  • 1 cup Broccoli (cut into florets)
  • 2 tbsps Extra Virgin Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Italian Seasoning
  • 1 tbsp Hemp Seeds
  • 1 tbsp Nutritional Yeast
  • 1 cup Frozen Edamame (thawed)
  • 1/2 Cucumber (medium, sliced)
  • Sea Salt & Black Pepper (to taste)
  • 1 tsp Garlic Powder (I did not measure how much garlic powder I used, just use as much as you'd like!)
Instructions:
  1. Cook the pasta according to package directions. Add the broccoli for the two last minutes of cooking.
  2. In a large bowl, combine the remaining ingredients. Add the pasta and broccoli and season with salt and pepper to taste. Toss well to coat.
  3. Serve immediately or chill in the refrigerator for 30 minutes. Enjoy!

1 Comment

  1. Delicious, hearty and quick to assemble! I have made this pasta salad twice now.

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Meet Leah Negrin

 
I am a bold, beautiful, sometimes timid, usually happy, essential oil, nutrition junkie. Although at 39 I feel as if I've had several careers over a lifetime (or at least sometimes when I look back at my resume that is what shines through). I've been a paralegal, an office manager, an administrative assistant, worked in commercial lending and have finally landed on nutrition.

My journey to nutrition started many years ago when my sister was diagnosed with celiac disease and food had to change for the family. From there, along my own health journey I’ve helped people not only figure out what to eat but how to do it so that it can work for them sustainably. For almost seven years I’ve been counseling people on their nutrition and weight loss journeys. 

Finally getting some sunshine in Southern California *Photo credit  Brittany Hassett 

I am knowledgeable about what purpose food serves your body and I focus on finding sustainable options when it comes to food; this also led to my love of essential oils. I had the opportunity to attend a workshop where a registered dietitian spoke about using essential oils in her practice to help her patients. I was floored. I knew that #plantsheal but I didn't realize that others in the 'conventional' medical community thought that as well!! Learning that it was possible to incorporate these magical little bottles gave me a huge sense of hope.


Alina, myself and Caitlin (oily bffs) *Photo credit Anne Negrin

 
As I learned more about these oils I was diagnosed with increased intestinal permeability or as many of us know it, leaky gut. Leaky gut has been around for quite awhile but many of us are just learning what this is or why this is even more common these days than ever before. Many issues can be related to leaky gut including autoimmune diseases. Receiving this diagnosis just led me down a path further to learn about nutrition and how to best serve my body and take care of myself.


Enjoying a vegan ice cream cone in Budapest! *Photo credit to Michelle Owen 

Since birthing our sweet baby boy at home earlier this year I’ve been incredibly passionate about helping other women too who are pregnant and new mothers with their nutrition. Eating healthy for your pregnant body and your postpartum self is a game changer for both mother and baby.

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