Recipe: Vegan chickpea salad
Servings
6-7people
Cook Time
30mins
Servings
6-7people
Cook Time
30mins
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.