Cheerful Chickpea Pasta Salad

Pasta or salad? Why choose when you can have a delicious pasta salad!Β πŸ˜‰ It’s great for the lunchbox and this recipe makes a big batch so you have lunch for days 🍝πŸ₯—

RECIPE

4-6 servingsΒ 

INGREDIENTS:
– 500g (18oz) fusilli pasta (I used gluten free brown rice pasta)
– 1 cucumber
– 2 red onions
– 2 cans chickpeas (approx. 460g/16 oz drained)
– 80g (3 oz) pickles
– 200g (7 oz) canned corn
– 2.5 dl (1 cup) unsweetened plain soy yogurt
– 1Β½-2 tsp mustard (Dijon/spicy)
– Salt and pepper

INSTRUCTIONS:
Fill a large pot with water and bring the water to a boil.

Add the pasta to the boiling pot and cook it according to the package instructions.

When the pasta is done cooking, drain it and rinse it with a little cold water. Let it drain and cool off while you prepare the rest of the ingredients.

Rinse and drain the chickpeas.Β Add them to a large bowl and mash them with a potato masher or fork (don’t mash them completely – let there be some chunks left)

Finely chop the red onions and the cucumber. Chop the pickles super finely.

In a small bowl mix soy yogurt, mustard, salt and pepper well.

Transfer the cold pasta to the large bowl and mix in the chopped veggies and corn.

Add the yogurt mixture and mix well.

Add salt and pepper to taste.

Store in an airtight container in the fridge.

 

CHEERFUL CHICKPEA PASTA SALAD

Pasta or salad? Why choose when you can have a delicious pasta salad! It's great for the lunchbox and the recipe makes a big batch so you have lunch for days
Course Dinner, lunch, pasta, Salad
Cuisine pasta salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Piece of Plants

Ingredients

  • 500 g (18oz) fusilli pasta I used gluten free brown rice pasta
  • 1 cucumber
  • 2 red onions
  • 2 cans chickpeas approx. 460g/16 oz drained
  • 80 g (3 oz) pickles
  • 200 g (7 oz) canned corn
  • 2.5 dl (1 cup) unsweetened plain soy yogurt
  • 1Β½-2 tsp mustard Dijon/spicy
  • Salt and pepper

Instructions

  1. Fill a large pot with water and bring the water to a boil.
  2. Add the pasta to the boiling pot and cook it according to the package instructions.
  3. When the pasta is done cooking, drain it and rinse it with a little cold water. Let it drain and cool off while you prepare the rest of the ingredients.
  4. Rinse and drain the chickpeas. Add them to a large bowl and mash them with a potato masher or fork (don't mash them completely - let there be some chunks left) 

  5. Finely chop the red onions and the cucumber. Chop the pickles super finely.
  6. In a small bowl mix soy yogurt, mustard, salt and pepper well.
  7. Transfer the cold pasta to the large bowl and mix in the chopped veggies and corn.

  8. Add the yogurt mixture and mix well.
  9. Add salt and pepper to taste.

Recipe Notes

Store in an airtight container in the fridge.

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