Vegan Basil Pesto Pasta Salad with Chickpeas
My vegan pesto pasta salad with chickpeas uses just a few simple ingredients to make a flavourful, healthy dish that's perfect for lunch or dinner! Homemade vegan pesto with basil, nutritional yeast, and sunflower seeds makes this a delicious and easy recipe. Ready in only 20 minutes!
Servings 4 servings
Calories 410kcal
Equipment
- Blender or food processor
Ingredients
For the pesto
- 1/2 cup olive oil
- 20 g basil
- 2 cloves garlic
- 1/4 cup raw hulled sunflower seeds
- 3 tbsp nutritional yeast
- 2-3 tbsp lemon juice or to taste
- 1/2 tsp salt
Pesto Pasta Salad Ingredients
- 250 g uncooked pasta of choice I used fusili
- 540 g chickpeas I used canned, drained and rinsed
- 1/2 cucumber diced
- 1 cup cherry tomatoes halved
Instructions
- Cook the pasta as per package instructions.
- Meanwhile, add all pesto ingredients to a blender or food processor and blend on medium speed until just combined, or blending longer if you like a smoother pesto consistency.
- Once the pasta has cooked, mix in a large bowl with pesto, sliced cherry tomatoes, cucumber and chickpeas. Top with additional basil or nutritional yeast if you'd like and enjoy!
Notes
Storing leftovers: Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 410kcal | Carbohydrates: 46g | Protein: 14g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 450mg | Potassium: 394mg | Fiber: 8g | Sugar: 5g | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg
