This Vegan Pesto Chickpea Pasta Salad Recipe is a refreshing and nutritious dish that combines the goodness of chickpeas, pasta, and homemade vegan pesto. It’s perfect for a quick lunch or a side dish at gatherings.
The recipe is simple and highlights the vibrant flavors of fresh basil, garlic, and nutritional yeast, making it a delightful vegan option that everyone can enjoy.
Quick and Easy Vegan Pasta Salad
This pasta salad features al dente pasta tossed with protein-packed chickpeas and a creamy vegan pesto dressing. It takes about 30 minutes to prepare and serves 4 people, making it a great choice for meal prep or potlucks.
Ingredients
- 8 ounces pasta of choice (e.g., fusilli, penne)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups fresh basil leaves
- 1/4 cup nutritional yeast
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Cherry tomatoes, halved (optional, for garnish)
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool.
- Make the Vegan Pesto: In a food processor, combine basil, nutritional yeast, nuts, garlic, lemon juice, and olive oil. Blend until smooth, adding a little water if needed to reach desired consistency. Season with salt and pepper.
- Combine Ingredients: In a large bowl, combine the cooked pasta, chickpeas, and vegan pesto. Toss until everything is well coated.
- Serve: Garnish with cherry tomatoes and fresh basil leaves if desired. Serve chilled or at room temperature.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 12g
- Carbohydrates: 45g
