Chickpea Pasta Salad Recipe | Easy Vegetarian and Vegan Meals | Salad Recipes. A healthy chickpea pasta salad recipe perfect for easy vegetarian and vegan meals. A high protein and nutrient rich chickpea salad / pasta salad made with chickpeas for a healthy vegetarian meal. This delicious summer pasta salad is loaded with greens and is a great way to add chickpeas / garbanzo beans to your plant based diet. Healthy salad recipe with homemade salad dressing / easy vegetarian pasta recipe / chickpea salad recipe to add to your plant based lunch or dinner menu. This is one of the best pasta salad I have made. Healthy vegetarian pasta salad for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes for meal prep ideas.

💬 Let me know if you enjoyed my healthy vegan chickpea pasta recipe. Is there another pasta recipe you’d like to see me prepare?

▶️ CHICKPEA PASTA SALAD INGREDIENTS: (3 servings)

👉 To cook pasta:
140g / 1 cup approx. Dry Ditalini Pasta
4 to 5 cups Water
Generous amount of salt (I have added 1 teaspoon of pink Himalayan salt which is milder than the regular salt)

2 cups / 1 can COOKED Chickpeas (Low Sodium)
100g / 3/4 cup approx. Celery – finely chopped
70g / 1/2 cup approx. / Red Onion – chopped
30g / 1/2 cup approx. / Green Onion – chopped
Salt to taste

👉 SALAD DRESSING: (ADJUST THE VINEGAR, MAPLE SYRUP AND GARLIC TO YOUR TASTE)
60g / 1 cup (firmly packed) Fresh Parsley – throughly washed
2 Garlic Cloves / 7g approx. or to taste – chopped
2 Teaspoon Dried Oregano
3 Tablespoon White Vinegar or White Wine Vinegar – or to taste
1 Tablespoon Maple Syrup or to taste
4 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
Salt to taste
1/4 Teaspoon Cayenne Pepper (Optional)

▶️ METHOD:

Drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and ALLOW IT TO SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED.

Generously salt a pot of boiling water and add the dry ditalini pasta. Cook the pasta as per the package instructions. Once cooked drain the pasta and rise with cold water. THEN ALLOW THE COOKED PASTA TO SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED, otherwise the dressing will not stick to it.

To make the Salad dressing:
Add the parsley. garlic cloves, dried oregano, white vinegar, maple syrup, olive oil, salt, black pepper, and cayenne pepper. Processing until
the mixture is
well blended
but still has
some texture to it. (just the same consistency as pesto). Set aside for later.
✅ 👉 ADJUST THE GARLIC, VINEGAR AND MAPLE SYRUP TO YOUR TASTE.

To assemble the pasta salad: To a large bowl add the cooked pasta, cooked chickpeas, salad dressing, chopped celery, red onion, green onion and mix well until each pasta is nicely coated with the dressing. Serve the pasta salad with your favourite side. This pasta salad is really good for meal/ prep because it stores well in the refrigerator for 3 to 4 days in an air tight container.

▶️ IMPORTANT TIPS:

👉 After draining the liquid from the cooked chickpeas. ALLOW IT SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED

👉 After draining the cooked pasta, rinse it with cold water. THEN ALLOW THE COOKED PASTA TO SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED, otherwise the dressing will not stick to it

👉 Add the salad dressing little at a time and not all at once and taste as you go, until it reaches the desired taste

👉 The chickpea pasta salad recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for 3 to 4 days (if stored well in an airtight container)

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