Vegan Pasta Salad, The Very Green Version

Made with green pesto, roasted chickpeas and loads of green aromatic herbs, this vegan Italian pasta salad makes a filling and protein-rich meal you can make from scratch, or assemble with prepared ingredients from your meal prep sessions.

Vegan Pasta Salad, The Very Green Version

Ingredients
  1. 1 cup short whole wheat pasta (I used spirals)
  2. 1 cup roasted chickpeas
  3. 2 tbsp lighlty toasted mixed seeds
  4. 1 large zucchini, cut into cubes
  5. ¼ tsp sea salt
  6. 2 garlic cloves, chopped
  7. 1 tsp extra virgin olive oil
  8. 1 tbsp freshly squeezed lemon juice
  9. 2 tbsp green basil pesto
  10. 1 large bunch fresh parsley
  11. Handful fresh mint leaves, roughly chopped
  12. Handful fresh oregano leaves, roughly chopped

Instructions
  • Prepare the pasta according to the instructions.
  • When ready, drain the water, transfer into a large bowl, add the pesto, toss to combine and set aside to cool.
  • 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.