Easy + Healthy Pasta Salad (DF + GF)

This might be arguably THE BEST summertime meal!

I mean really, what’s better??

It’s easy, healthy, cool, AND refreshing!

This pasta salad is made with chickpea pasta, Italian dressing, cucumbers, and rainbow cherry tomatoes.

Talk about simple and delicious!!

This chickpea pasta is my favorite!
This is the dressing I buy, it has very simple ingredients!

Easy + Healthy Pasta Salad


  • 1 box chickpea pasta
  • 1 bottle Italian dressing
  • 1 cup rainbow cherry tomatoes
  • 1/2 cucumber

How to make…

Step 1: In a saucepan bring water to a boil cooking the chickpea pasta for about 8 minutes. Drain + rinse with cold water.

Step 2: Transfer the pasta to a large mixing bowl. Add in the Italian dressing. Set aside.

Step 3: Chop up all the veggies and add to the mixing bowl previously set aside. Combine completely.

Step 4: Chill in the fridge for at least one hour.


  • Keep in an air tight container in the refrigerator for 1 week.
  • This recipe contains multiple servings.



Easy Air-Fried Spinach Falafel (V+ DF + GF)

This recipe was inspired by my experience at a local agriculture fair a few years ago. It was the first time I had ever tried falafel and I couldn’t get over how good it was! With that being said, it was most definitely deep fried. And when I say deep fried I mean DEEP FRIED. This thing was dripping with oil! But, it was so good I ate it anyways! I mean let’s be honest, what doesn’t taste good deep fried?

I wanted to see if I would be able to get the same great flavor without all the grease by making it at home and to my surprise, I did!

I don’t know about you, but when I’m craving something I want it immediately! Traditional falafel recipes will have you soak dry chickpeas and go through that whole process, but I just can’t wait for all that! When I want falafel, I want it in that moment and not a second later! It’s something I crave all the time now, and when I want it you better know I’m whipping it up in a jiffy! That’s why I use canned chickpeas over dry ones. Because honestly, who has time for all that?!

Just talking about falafel has me craving it… let’s get to the recipe already!

Easy Air-Fried Spinach Falafel


  • 15 oz can unsalted chickpeas
  • 1/3 cup diced yellow or red onion
  • 1/2 cup spinach
  • 2 cloves minced garlic
  • 2 tbsp extra virgin olive oil
  • 1/3 cup fresh parsley
  • 1 tsp coriander
  • 1/2 tsp pink salt
  • 1 tsp cumin
  • 1 1/2 lemon juice
  • 4 tbsp gluten-free oat flour

How to make…

Step 1: In a food processor add the chickpeas, onion, spinach, garlic, olive oil, parsley, coriander, salt, cumin, and lemon juice.

Step 2: Coarse blend (there might be chunks of chickpeas, that’s what we want).

Step 3: Stir in the oat flour with a spoon, you don’t want to over process the mixture.

Step 4: Form the mixture into balls and place in the air fryer. (The mixture is going to be a little wet and that’s okay.)

Step 5: Bake in the air fryer at 400 degrees for 8-10 minutes (or until golden) and then flip the falafel over and bake again in the air fryer for another 8-10 minutes.


  • Try pairing this falafel with my ‘Dairy-Free Tzatziki Sauce’.
  • Eat in a pita, a salad, on their own, the possibilities are endless!
  • I keep mine in an air tight container in the fridge for up to 7 days.