15-Minute Kale Pasta Salad with Sundried Tomatoes
This 15-Minute Kale Pasta Salad with Sundried Tomatoes is about to be your new weekly meal prep staple! We use canned chickpeas to add some protein alongside the 5-Minute Healthy Lemon Greek Salad Dressing for fresh, lemony goodness and sundried tomatoes for tangy flavor for the perfect easy vegan lunch or dinner recipe!
Servings 4
Calories 560kcal
Equipment
- 1 Large pot
Ingredients
- 454 g uncooked pasta I used cellentani
- 4 cups chopped kale
- 1/2 lemon juiced
- 1 tbsp olive oil
- 1/4 tsp salt
- 540 ml canned chickpeas drained and rinsed
- 1/2 cup sundried tomatoes chopped
- 1/4 cup chopped walnuts
- 3 tbsp nutritional yeast
- 1 batch 5-Minute Healthy Lemon Greek Salad Dressing
- 1/4 tsp fresh cracked black pepper
Instructions
- Cook pasta as per package instructions.
- Meanwhile, make a batch of the 5-Minute Healthy Lemon Greek Salad Dressing.
- Add the chopped kale to a large bowl and drizzle with olive oil, lemon juice and salt. Using your hands, massage the kale for 2-3 minutes, or until it turns a darker green and is softened and wilted.
- Add the chickpeas, sundried tomatoes, walnuts and cooked pasta to the bowl. Drizzle the 5-Minute Healthy Lemon Greek Salad Dressing, over top, as well as the nutritional yeast and black pepper. Mix well to combine and enjoy!
Notes
Storing leftovers: Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 560kcal | Carbohydrates: 66g | Protein: 19g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 618mg | Potassium: 404mg | Fiber: 9g | Sugar: 2g | Vitamin C: 26mg | Calcium: 91mg | Iron: 2mg
