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–+ servings

Chickpea Pasta Salad

This Chickpea Pasta Salad is a creamy high protein vegan dinner and meal prep friendly vegan lunch packed with dill, chickpeas, crunchy vegetables, and cozy comfort food flavor for busy nights.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 6

Ingredients

For the Salad

  • 1-2 sheets sushi nori, chopped very fine or food processor
  • 2 cans chickpeas, (15 ounces) rinsed and drained
  • 1 teaspoon lemon zest
  • 3 stalks celery, finely diced
  • 4 tablespoon red onion
  • ½ teaspoon salt, or more
  • ⅛ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3-4 tablespoon fresh dill, finely chopped
  • 4 tablespoon dill pickles

For Dressing

  • 2 tablespoon freshly squeezed lemon juice
  • 2 teaspoon pickle juice
  • 1 cup vegan mayo, or a mix of mayo and sour cream vegan

For Pasta

  • 6-8 ounce short type pasta
  • salt to taste

Instructions

  • Cook pasta: Boil in salted water, drain, and cool completely. Season with salt to taste.
    6-8 ounce short type pasta, salt to taste
  • Mash chickpeas: Leave some chunky for texture.
    2 cans chickpeas
  • Mix salad base: Add all ingredients and stir until creamy.
    1-2 sheets sushi nori, 1 teaspoon lemon zest, 3 stalks celery, 4 tablespoon red onion, ½ teaspoon salt, ⅛ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3-4 tablespoon fresh dill, 4 tablespoon dill pickles, 2 tablespoon freshly squeezed lemon juice, 2 teaspoon pickle juice, 1 cup vegan mayo
  • Combine with pasta: Mix until fully coated.
  • Chill: Let sit 30–60 minutes before serving.
  • Adjust consistency: Add splash of milk or cream if needed.