Name: Chickpea and Cucumber Vegan Pasta Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/4 teaspoon of black pepper; 1/4 teaspoon of garlic powder; 1/4 teaspoon of salt; 1 lb fusilli pasta; 4 tablespoons of fresh dill, finely chopped; 1 english cucumber, de-seeded and thinly sliced; 1/2 cup of vegan mayo; 2 teaspoons of white wine vinegar; 2 tablespoons of dijon mustard; 1 can of chickpeas, rinsed and drained; 1/2 sweet onion, thinly sliced

Pasta Salad

What type of pasta should I use for my Pasta Salad?

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What type of dressing should I use for my Pasta Salad?

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What are some common mistakes to avoid when making Pasta Salad?

A refreshing spin on the classic pasta salad with a variety of textures: crisp cucumbers, creamy vegan mayo, the bite of Dijon mustard, and the added heartiness of chickpeas. This salad makes a perfect side dish or light main course.

Wheat

Vegetarian

Vegan

Gluten Free

Lactose Free

Seasonings

gram

black pepper

garlic powder

salt

Pastas & Noodles

fusilli pasta

Fresh Vegetables

fresh dill

seedless cucumber

Condiments

milliliter

vegan mayonnaise

Vinegar

white wine vinegar

dijon mustard

Beans & Legumes

garbanzo beans

sweet onion

Selenium

Minerals

Vitamin K

Vitamins

Beta-cryptoxanthin

Lycopene

Carbohydrates

Protein

Dietary Fiber

Potassium

Sodium

Zinc

Dietary Folate Equivalents

Water

Calories

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Copper

Manganese

Vitamin A

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Lutein+zeaxanthin

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Lemon-Pesto Chicken & Avocado Bacon Pasta Salad

Chickpea and Cucumber Vegan Pasta Salad

Baking Goods

Pasta, Sauces, Grain

Produce

Condiment & Toppings

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Cook the fusilli pasta according to package instructions until it reaches your desired doneness, then drain and set it aside to cool.

Meanwhile, in a large bowl, whisk together the vegan mayo, fresh dill, salt, black pepper, garlic powder, white wine vinegar and dijon mustard until completely combined.

Into the same bowl, add the cooled pasta, thinly sliced cucumber, sliced onion, and rinsed chickpeas.

Toss everything together until the pasta and vegetables are thoroughly coated in the dressing.

Refrigerate the pasta salad for at least one hour before serving to let the flavors meld together. Then serve and enjoy!