This is one of mine and Wynn's favorite high protein lunches. It uses Banza pasta which is made of chickpeas. It's a great way to increase protein in a pasta dish. I make this with and without chicken; it just depends on what I have leftover in the fridge.

Ingredients

1 can chickpeas, drained and rinsed
1 Tablespoon olive oil
1 8 oz. box of Banza pasta
1 teaspoon minced garlic
1/2 bag of baby spinach (about 3 cups)
1/4 cup parmesan cheese
1 cup diced chicken (optional)
Salt & Pepper

Instructions

Drain and rince chickpeas. I also like to remove the skins.

Cook Banza pasta according to package. Drain and set aside.

Heat olive oil in large skillet. Add chickpeas and salt & pepper. Stir gently. Cook until chickpeas are golden brown.

Add minced garlic and cook another minute. Add in spinach. Salt & pepper to taste. Stir and cook over low heat until spinach is wilted. Add chicken.

Add chickpea pasta and parmesan cheese.

Ideas

When I have it, I like to add in leftover Quesadilla Chicken, but you could also add chopped rotisserie chicken or even chop up some leftover Sheet Pan Chicken Fajitas.