Vegan Pasta Salad, The Very Green Version

Vegan Pasta Salad, The Very Green Version

Made with green pesto, cooked chickpeas and heaps of green fragrant herbs, this veggie lover Italian pasta plate of mixed greens makes a filling and protein-rich dinner you can make without any preparation, or amass with arranged fixings from your feast prep sessions.

Entire wheat pasta is stacked with B-nutrients which assume an essential job in changing over nourishment supplements to vitality. Picking entire wheat over white pasta, guarantees the dietary benefits are not totally stripped all through preparing.

Entire wheat is additionally an incredible wellspring of fiber which improves assimilation and flush-out poisons from the body, and furthermore contains manganese, copper and selenium, engaged with the characteristic detoxification process and the hormone creation.

Chickpeas are presumably a standout amongst the most present fixing in my eating routine. I use them in nearly everything – patties, soups, curries or as tidbits, since they are stacked with fiber that transform any light supper into a satisfying one.

Chickpeas are additionally a rich wellspring of molybdenum, a key mineral for the separate procedure of fats and starches, and furthermore contain vital convergences of manganese, folate and copper.

This exceptionally green veggie lover pesto pasta serving of mixed greens is an incredible case of solid supper prep formulas, since you can amass it from recently cooked fixings – simmered chickpeas, pesto, bubbled pasta, and spare a ton of time amid your nighttimes. Or on the other hand even pack it for a sound lunch to go.

Also Try Our Recipe : COWBOY PASTA SALAD

Vegan Pasta Salad, The Very Green Version


  • 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


  1. Prepare the pasta according to the instructions.
  2. When ready, drain the water, transfer into a large bowl, add the pesto, toss to combine and set aside to cool.
  3. 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.
  4. Cook over low heat for 7 minutes, stirring frequently, then season with salt and add into the pasta bowl.
  5. Add the rest of the ingredients, and toss to combine.
  6. Serve warm or pack to go.

For more detail :

Read More Our Recipe : TOMATO QUINOA SALAD

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