Name: Chickpea and Cucumber Vegan Pasta Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/4 teaspoon of salt; 1/4 teaspoon of garlic powder; 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; 1/4 teaspoon of black pepper; 2 teaspoons of white wine vinegar; 2 tablespoons of dijon mustard; 1/2 sweet onion, thinly sliced; 1 can of chickpeas, rinsed and drained

Pasta Salad

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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

Seasonings

gram

salt

garlic powder

Pastas & Noodles

fusilli pasta

Fresh Vegetables

fresh dill

Hothouse Cucumber

Condiments

vegan mayonnaise

black pepper

Vinegar

milliliter

white wine vinegar

dijon mustard

vidalia onion

Beans & Legumes

garbanzo beans

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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Creamy Pasta Salad

Chickpea and Cucumber Vegan Pasta Salad

Baking Goods

Pasta, Sauces, Grain

Produce

Condiment & Toppings

https://s3.amazonaws.com/grocery-project/recipe_images/chickpea-and-cucumber-vegan-pasta-salad-2726366-3.jpeg

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!

Chickpea and Cucumber Vegan Pasta Salad

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