Chickpea Salad Pasta
I’ve been getting asked recently for more meal prep recipes. So I’m going to show you a meal prep that when I do make it, I make a lot of it. That way, I can have it for snacks and lunches for a couple days. This is a chickpea salad pasta made with chickpea pasta! If you like this recipe, be sure to check out this one too! and this one!
Dressing
I’m going to get started by making the dressing. I add half a block of silken tofu to a bowl along with some lemon juice, fresh parsley chopped pretty fine, about an even amount of fresh chopped dill, a quarter of a red onion minced very fine, a clove of garlic minced, a big pinch of salt, black pepper, a tablespoon of rice vinegar, and a teaspoon of chia seeds. Give that a good mix. At this point I’m going to transfer it to another container and toss it in the fridge until we finish everything else.
Pasta
So now I’m going to add my two boxes of pasta into salted boiling water, for about eight minutes. Time to drain the can of chickpeas then I give them a quick mash with a fork. Now we need two stalks of celery chopped up pretty fine, add that to the bowl. Then I shred two carrots directly into the bowl. About now it’s time to drain the pasta and I give mine a quick rinse with a little cold water which will stop it from cooking and cool the pasta down.
Final Touches
In that hot pan I’m going to throw in about half a cup of peas then the pasta right over top the peas, mix them in. Now we move back over to the stove and add the chickpea mixture into the pasta. Then add in the dressing, a little at a time but I did use all of it. This entire bowl is 2,163 calories, 125 grams of protein. If you divide it up, it ends up being about nine servings a batch.
Taste Test
This is so good, it has that pasta salad taste. It is similar to a vegan tuna salad. All the flavors go so well together with the chickpeas, the celery, it is all so refreshing. If you want you could even change it up throughout the week by cutting up something different and adding it to your bowl. You could add tomatoes, different dressings, whatever you prefer! This chickpea salad pasta meal prep is easy to make and so tasty, you should give it a try! Watch the full video here!
The Easiest Protein Packed Pasta Meal Prep I Make
Ingredients
- .5 block silken tofu
- lemon juice
- parsley
- dill
- 1/4 red onion
- 1 clove garlic
- salt
- black pepper
- 1 tbsp rice vinegar
- 1 tsp chia seeds
- 2 boxes chickpea pasta
- 1 can chickpeas
- 2 stalks celery
- 2 carrots
- .5 cup peas
Instructions
- Add tofu, lemon juice, parsley, dill, red onion, garlic, salt, black pepper, rice vinegar, and chia seeds all to a bowl and mix. Let sit in the fridge.
- Add pasta to salted boiling water for 8 minutes.
- Drain the can of chickpeas then put them in a bowl and mash with a fork. Add chopped celery to the bowl along with shredded carrots.
- Drain the pasta and rinse it with cold water.
- In the hot pan add the peas then the pasta over top and mix. Then add in the chickpea mixture and the dressing and mix again. Enjoy!