The Vegan Avocado Chickpea Pasta Salad recipe is the easiest crowd-pleasing dish that will satisfy both vegans and non-vegans. Pick ripe avocado to make this pasta salad creamy and delicious without adding mayo. Plus, the good-fat avocado and protein-rich chickpeas will help keep you full too!
Vegan Avocado Chickpea Pasta Salad
Printable Recipe for Vegan Avocado Chickpea Salad
Vegan Avocado Chickpea Pasta Salad
This vegan avocado chickpea pasta salad is perfect as a side or main dish. Fresh herbs and sesame oil make it aromatic, ripe avocado and aromatic sesame oil makes it creamy, protein-rich chickpeas make it hearty, and citrus juice brightens the whole thing.
This recipe makes about 8 half cup servings.
Ingredients
- 2 cups cooked rotini, or your favourite pasta shape (use gluten-free if you like)
- 1 avocado, cubed
- 1 cucumber, seeds removed, diced
- 2 tablespoons finely chopped chives
- 2 sprigs of dill weed, finely chopped
- 1 tablespoon soy sauce (optional)
- 1 tablespoon sesame oil
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 1 cup cooked chickpeas, rinsed thoroughly and drained well
- salt and pepper to taste
Instructions
Combine all ingredients in a large bowl and toss well. You can serve right away or store in the fridge for up to two days.
Notes
If you're cooking your pasta from dried, use 1 cup of dry rotini. Cook according to package instructions, then drain well. Rinse well with cold water, drain again and store until you're ready to make this salad.
Nutrition Information:
Yield:
8Serving Size:
1 half cupAmount Per Serving: Calories: 167Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 151mgCarbohydrates: 23gFiber: 4gSugar: 2gProtein: 5g
Nutritional Information automatically calculated by a plugin and may not be correct.
