Vegan recipes

Recipe: Vegan chickpea salad

This summer chickpea pasta salad is super healthy, great for lunch and you can eat from it for an entire week.

I usually prep my lunch on the weekend, with a carb base (pasta, rice) and many many veggies. I try to eat lots of green veggies, as those are amazing for your health ¹. Joel Furhman calls these the king of all foods in his book Eat to Live. He recommends you eat a green salad every day to stay healthy. I try to do this and combine it with some healthy carbs, like wholegrain pasta or rice. In comes this delicious vegan chickpea salad!

The base for this chickpea salad is wholegrain pasta. I am an absolute pasta-lover and as long as you stay away from white or egg-based pasta, it is healthy. Of course it depends on what you combine it with – but pasta in itself is not bad for you. This vegan chickpea salad is filled with vegetables and pesto. I used store-bought vegan pesto, but you can also make your own.

chickpea salad vegan

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Recipe: Vegan chickpea salad
Course Main Dish
Cuisine Vegan
Cook Time 30 mins
Servings
people
Ingredients
Course Main Dish
Cuisine Vegan
Cook Time 30 mins
Servings
people
Ingredients
Instructions
  1. Cook the pasta, drain it and put in a large bowl with the olives, capers and chickpeas. Mix well.
  2. Cut the onion in rings and remove the stem ends and strings from the sugar snaps.
  3. Put a wok on the stove with some olive oil (medium heat) and wok the onion and the sugar snaps until they’re soft and crunchy. Add to the bowl of pasta.
  4. Mix the pesto through the pasta.
  5. Add the spinach (I prefer to remove the stems from the leaves, but you don’t have to do this)
Recipe Notes

You can also freeze this pasta salad – it will still be delicious (I tried). I love eating this with pepper, salt and nutritional yeast. You could also add walnuts or pine nuts for a little more crunch, or sundried tomatoes to make it sweeter. Endless possibilities.

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