This pesto pasta salad with chickpeas is the salad of the summer, tossed in my favourite pesto dressing. The salad is made up of arugula, pasta of your choice, cherry tomatoes, sundried tomatoes, and chickpeas. The homemade pesto is made in a few minutes with lots of fresh basil and kale, and makes the perfect dressing for this salad. Watch the video and get the recipe below, enjoy!
Prep time: 15 minutes
Cook time: 7-10 minutes
Servings: 3-4
Ingredients
- 100g arugula (approx, 1-2 large handfuls)
- 150g dry pasta
- 15 cherry tomatoes (approx)
- 10 sundried tomatoes (approx)
- 1 cup cooked chickpeas
Homemade Pesto
- Large handful of fresh basil leaves
- 2 large kale leaves (or handful of spinach)
- 1-2 cloves of garlic
- 2 tbsp nutritional yeast
- 1/2 lemon (or 1 1/2 tbsp lemon juice)
- Pinch of salt
- Olive oil
Equipment
- Blender
Instructions
- Boil water and cook pasta according to directions.
- Halve cherry tomatoes and thinly slice sundried tomatoes into small strips.
- Drain and rinse the chickpeas, if canned.
- Prepare the pesto by adding basil, kale (or spinach), garlic cloves, nutritional yeast, lemon juice, salt and olive oil. Add oil in small amounts until you get the desired consistency for the dressing. You may have some leftover!
- Once the pasta is cooked, rinse with cold water.
- To a large mixing bowl, add arugula, pasta, cherry tomatoes, sundried tomatoes, chickpeas, and pour over a generous amount of dressing. Enjoy immediately!
