Description
A fresh and delicious vegan pasta salad featuring chickpeas and a flavorful arugula pesto, perfect for any occasion.
Ingrédients
ÉCHELLE
- 320 g short egg-free pasta (penne, fusilli or elbows)
- 220 g cooked and drained chickpeas
- 80 g arugula
- 40 g cashews or almonds
- 1 small clove garlic
- 60 g vegan parmesan or nutritional yeast (optional)
- 5 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 150 g cherry tomatoes
- 60 g sun-dried tomatoes in oil
- 1 small zucchini
- 1/2 cucumber (120 g)
- 1 small shallot
- Black pepper to taste
Préparation
- Cook the pasta in a large pot of salted water until al dente. Drain and cool under cold running water.
- Prepare the pesto by blending the arugula, cashews, garlic, vegan parmesan (or nutritional yeast), lemon juice, and 4 tbsp of olive oil until smooth but slightly chunky.
- Rinse and drain the chickpeas, then pat them dry.
- Chop the cherry tomatoes, zucchini, and cucumber, and finely chop the shallot.
- In a large bowl, combine the cooled pasta, chickpeas, fresh vegetables, and sun-dried tomatoes.
- Incorporate the pesto gradually, ensuring it’s evenly distributed without mashing the ingredients.
- Adjust seasoning with salt, pepper, or a bit more lemon juice to taste.
- Let the salad chill in the fridge for 20 minutes.
- Before serving, mix again and add some arugula leaves and a drizzle of olive oil.
- For a gourmet touch, sprinkle with toasted nuts or seeds on top.
Notes
Do not skip the seasoning; it’s crucial for flavor. Allowing the pasta to cool thoroughly is key to preventing a mushy mix. Be gentle when mixing to maintain nice textures.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Mots clés: vegan pasta salad, chickpeas, arugula pesto, cold salad, easy salad