Vegan pasta dish
Heat olive oil over low/medium heat and add cooked pennes (I used multi grain pennes//use gluten free, if wished), steamed zucchini slices, cooked chickpeas and chopped lettuce (lollo rosso). Season with salt, herbed salt and cumin.
Sprinkle with fresh lemon juice.
Transfer into a bowl and top with ground pumpkin seeds and nutritional yeast.
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