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Home Vegan

Easy Vegan Pasta Salad

February 16, 2022
in Vegan
Reading Time: 2 mins read
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for 4 servings

  • 8 oz dried pasta (225 g), cooked
  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • 1 cup broccoli floret (150 g), steamed
  • ½ cup carrot (60 g), shredded
  • ½ cup red onion (75 g), sliced
  • ¼ cup fresh parsley (10 g)
  • ¼ cup olive oil (60 mL)
  • ¼ cup red wine vinegar (60 mL)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • salt, to taste
  • pepper, to taste
  • 1 ½ cups cherry tomatoes (300 g)
  • Calories 545
  • Fat 17g
  • Carbs 80g
  • Fiber 13g
  • Sugar 10g
  • Protein 18g

Estimated values based on one serving size.

  1. In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
  2. In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
  3. Pour dressing over pasta salad and stir until evenly distributed.
  4. Transfer pasta salad into 4 containers and refrigerate for up to 5 days.
  5. Enjoy!

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