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5 from 1 vote

Vegan Pasta Salad, The Very Green Version

Made with green pesto, roasted chickpeas and loads of green aromatic herbs, this vegan Italian pasta salad makes a filling and protein-rich meal you can make from scratch, or assemble with prepared ingredients from your meal prep sessions.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner
Cuisine: Vegan
Servings: 2
Author: The Awesome Green


  • 1 cup short whole wheat pasta I used spirals
  • 1 cup roasted chickpeas
  • 2 tbsp lighlty toasted mixed seeds
  • 1 large zucchini cut into cubes
  • 1/4 tsp sea salt
  • 2 garlic cloves chopped
  • 1 tsp extra virgin olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp green basil pesto
  • 1 large bunch fresh parsley
  • Handful fresh mint leaves roughly chopped
  • Handful fresh oregano leaves roughly chopped


  • Prepare the pasta according to the instructions.
  • When ready, drain the water, transfer into a large bowl, add the pesto, toss to combine and set aside to cool.
  • Heat the olive oil in a non-stick skillet over low heat, add the garlic cloves and fry for 20 seconds, then add the zucchini cubes.
  • Cook over low heat for 7 minutes, stirring frequently, then season with salt and add into the pasta bowl.
  • Add the rest of the ingredients, and toss to combine.
  • Serve warm or pack to go.