Vegan Pasta Salad, The Very Green Version
Friday, March 22, 2019
Edit
Made with green pesto, roasted chickpeas and loads of green aromatic herbs, this vegan Italian pasta salad makes a filling and protein-rich meal you can make from scratch, or assemble with prepared ingredients from your meal prep sessions.
Ingredients
- 1 cup short whole wheat pasta (I used spirals)
- 1 cup roasted chickpeas
- 2 tbsp lighlty toasted mixed seeds
- 1 large zucchini, cut into cubes
- ¼ tsp sea salt
- 2 garlic cloves, chopped
- 1 tsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp green basil pesto
- 1 large bunch fresh parsley
- Handful fresh mint leaves, roughly chopped
- Handful fresh oregano leaves, roughly chopped
Instructions
- Prepare the pasta according to the instructions.
- When ready, drain the water, transfer into a large bowl, add the pesto, toss to combine and set aside to cool.
- Heat the olive oil in a non-stick skillet over low heat, add the garlic cloves and fry for 20 seconds, then add the zucchini cubes.
Related Posts