Makonnen

Chickpea Pasta Pesto Salad (Vegan)

One of my favorite tsom dishes. A refreshing pasta salad with crispy spiced chickpeas, tender potatoes, and fresh vegetables. Best served at room temperature.

As always, ratios are up to the cook tbh. I sort of guestimated these numbers, but they're a start for you (and me in the future).

Best served at room temperature—flavors are more pronounced and textures stay balanced. This is a super cheap recipe too, please enjoy.

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1–2 tbsp olive oil
  • 2–3 tbsp chili-spiced oil (adjust heat)
  • Salt and black pepper to taste
  • 2 cups pasta (I like the bow shaped ones)
  • As much vegan pesto as you'd like (homemade or Trader Joe's..I stole their ingredients)
  • 1–2 medium potatoes, sliced semi-thin
  • ¼ cup red onion, chopped
  • 1 small cucumber, sliced
  • 1–2 medium tomatoes, chopped
  • Juice of ½ lemon

Making Your Own Vegan Pesto

  • 2 cups kale (packed)
  • 1 cup fresh basil
  • ½ cup raw cashews (soak 20–30 min if you want smoother)
  • 2–3 cloves garlic
  • Juice of ½ lemon
  • ¼–½ cup olive oil (add gradually)
  • Salt to taste
  • Optional: 1–2 tbsp nutritional yeast for 'parm' vibe
  1. Destem kale. Rough chop.
  2. Add kale, basil, cashews, garlic, lemon, salt to a food processor.
  3. Pulse.
  4. Drizzle in olive oil while blending until smooth.
  5. Taste and adjust salt/lemon.
  6. Blend everything together. If too thick, add more water.

If it's too thick, add a splash of water. Stores 3–4 days refrigerated, or freeze in small portions.

Steps

  1. Cook pasta: Boil pasta in a pot according to package directions. Drain and set aside to cool.
  2. Cook chickpeas: Heat olive oil in a pan. Add chickpeas and sauté 2–3 minutes. Add chili-spiced oil, salt, and black pepper. Cook until slightly crispy (~15–20 minutes).
  3. Cook potatoes separately: In another pan or on a sheet pan, cook semi-thin potato slices with olive oil, salt, and pepper until golden and tender.
  4. Combine warm ingredients: In a large bowl, combine chickpeas, potatoes, pasta, and vegan pesto (add as much pesto as you’d like fr). Let everything cool to room temperature.
  5. Add fresh vegetables: Stir in chopped red onions, cucumber slices, and chopped tomatoes.
  6. Finish & toss: Drizzle olive oil and squeeze lemon juice. Season with salt and black pepper as much as needed. Cover the bowl and shake gently to combine.