Chickpea Pasta Salad
Chickpea pasta salad is a combination of vegetable pasta noodles, chopped vegetables, and chickpeas dressed in a creamy vegan ranch dressing. Check out the seven other oil-free dressing options for individual taste and dietary needs.
Servings: 12 servings
Calories: 260kcal
Equipment
Ingredients
Chickpea Pasta Salad
- 12 ounces Wacky Mac or pasta of choice
- 15 ounces Chickpeas
- ½ Red Bell Pepper diced
- ½ Yellow Bell Pepper diced
- ½ English Cucumbers quartered
- 5 Radishes sliced
- 1 small Onion diced
- 3 stalks Celery diced
- ½ cup Grape Tomatoes sliced in half
- 1 /2 cup Vegan Ranch Dressing or dressing of choice see options above
- Microgreens garnish optional
Instructions
- Cook pasta according to package directions
- Immediately transfer cooked pasta to a colander and run col water through the pasta until it's all cool. Do this by shaking it gently under the cold water.
- Place cool pasta in a bowl.
- Now add drained and rinsed chickpeas and chopped vegetables.
- Stir gently so as not to break the delicate pasta.
- Now, fold in the dressing.
- Cover and chill un=til ready to serve
- Add microgreens to the top for an extra green garnish.
Notes
Use any pasta you like. I like the look of a veggie (colored) pasta, and you can even use gluten-free.
Nutrition
Calories: 260kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 194mg | Potassium: 276mg | Fiber: 4g | Sugar: 5g | Vitamin A: 292IU | Vitamin C: 18mg | Calcium: 39mg | Iron: 2mg