Recipe Inspirations
LENTIL PASTA VEGETABLE SALAD 1 lb 2 cups 2 cups 1 cup 1 cup 1 cup 1 cup 1-1/2 cup
Basic American Lentil Penne (481330), prepared, cooled Broccoli Florets (360065), chopped Quartered Artichoke Hearts (601340) Capital City Tomato Medley (362155), halved Capital City Seedless Cucumber (360483), sliced, quartered Blue Cheese Crumbles (903870) Ventura Hidden Valley® Golden Italian Dressing (630400) Roasted Chickpeas (see recipe)
PREP | Toss all ingredients together except chickpeas. Garnish with the chickpeas. YIELD | 12-16
ROASTED CHICKPEAS 2 cups 2 Tbsp 1/2 tsp 1 tsp 1 tsp 1 tsp
Bush’s Low Sodium Garbanzos (601060), rinsed, drained, dried Roland Pomace Olive Oil (620390) McCormick Ground Cayenne Pepper (472571) McCormick Garlic Salt (472361) McCormick Dark Chili Powder (472211) McCormick Ground Cumin (472291)
PREP | Preheat oven to 400°. Toss ingredients together. Pour onto a baking sheet. Roast for 10 minutes. Toss. Continue to bake for another 10 minutes. For crispier chickpeas, toss and continue to cook another 5-10 minutes. Remove from oven. Cool. Store. Tip: If you want to keep them crispy, do not seal the container. YIELD | 12-16
Cost $1.20 | Sell $5.99 Potential Profit $4.79
LENTIL PENNE (481330 – 2/5 lb) Packed-with-protein. 21g of protein and 6g of fiber per 100g serving. Vegan, vegetarian, gluten free and no artificial flavors, colors or preservatives.
The Power of Plant Protein Better for You. Better for the Planet. Better for the Menu. Helps you deliver delicious meals packed with the plant protein your customers want.
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