Vegan Pasta Salad


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Vegan Pasta Salad


  • 17.6 oz chickpea pasta (500 g)
  • pinch sea salt
  • 2 tbsp olive oil
  • 1 cup green beans chopped
  • 1 cup fresh green peas, or frozen (steamed)
  • ⅓ cup parsley, chopped
  • ⅓ cup dill, chopped
  • 4 green onion, sliced
  • ¼ tsp sea salt
  • 1/8 tsp pepper

Lemon Vinaigrette:

  • ⅓ cup lemon juice
  • ⅓ cup + 1 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp agave
  • 1 clove garlic, finely chopped
  • pinch sea salt


  1. In a large pot bring water to boil. Add a generous pinch of sea salt and pour in pasta. Cook chickpea pasta until just al-dente (about 3 minutes for chickpea pasta). Pasta will continue to cook as it cools.
  2. Strain pasta and rinse with warm water. Place back in pot, drizzle with olive oil and a pinch more sea salt, stir gently. Cover with a tea towel and let cool.
  3. In a large mixing bowl add chopped green beans, peas, parsley, dill, and green onion. Add cooked pasta.
  4. Prepare vinaigrette in a small bowl by whisking together lemon juice, olive oil, Dijon mustard, agave, and chopped garlic. Pour vinaigrette over pasta salad and mix gently to combine. Add sea salt and pepper to taste.


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