Rainbow Vegan Pasta Salad with Chickpeas
This Vegan pasta salad with chickpeas is packed with refreshing cucumbers, tangy and sweet cherry tomatoes, crunchy corn kernels. It's topped off with a simple vegan mayo dressing and is perfect for meal prep.
Servings: 5
Ingredients
- 2 cups whole wheat fusilli pasta
- 1 can chickpeas
- 1 can corn
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- ½ small red onion 2 tbsp., minced
- 2 tbsps. Olive oil separate
- ¼ tsp. garlic powder
- ¼ tsp. paprika
- ½ cup vegan mayo/ unsweetened plain yogurt
- ½ tsp. dried parsley
- 2 tbsp. lemon juice
Instructions
- Cook pasta according to package instructions in salted water. When the pasta is al dente, drain and rinse with cold water to prevent further cooking. Set aside in a large bowl.
- Heat 1 tbsp. olive oil in a skillet over medium heat. Add chickpeas, garlic powder, paprika and stir.
- Leave unstirred for 3-5 minutes, reduce heat to low, stir then allow to the chickpeas to brown for 5 minutes. This dramatically enhances the flavor of the peas.
- Dice the cucumbers and deseed them. Cut your cherry tomatoes in half and then finely mince the red onion. Drain and rinse the canned corn and add them to your large pasta bowl.
- Combine vegan mayo/plain unsweetened yogurt, 1 tbsp. Olive oil, dried parsley, and lemon juice. Drizzle this dressing over your pasta salad and mix until evenly distributed.
- Serve warm, cold or room temperature and enjoy.
Notes
*This salad tastes twice as good the day after making it!