Basil Pesto Pasta Salad with Oven Roasted Chickpea Croutons and Red Onions.Serve…
?Basil Pesto Pasta Salad with Oven Roasted Chickpea Croutons and Red Onions.?Serves about 2. ?I know it’s getting colder, but pasta salad is still making it to the table! Cozy soups are creeping in but I guess I’m still not ready to give up summer. Happy Sunday friends.
✅Recipe: ✅Cook 1/3 packet pasta (about 5 ounces) as per packet directions. Drain and run under room temperature water to cool. Set aside. ✅Drain and rinse 1/2 can chickpeas (about 7 ounces). Rub between paper towels to dry and remove skins. Transfer to a medium bowl with 2 teaspoons olive oil, a generous sprinkle of garlic powder, dried thyme, and salt. Roast at 425F for 10 to 15 minutes, until they start to get crispy. Broil for an additional 2 to 3 minutes until very crispy . (Be careful not to burn them.) Set aside to cool. ✅Pulse in a food processor until smooth: 1 large clove garlic (minced), 1/3 cup vegan mayonnaise, 2 teaspoons extra-virgin olive oil, 1 teaspoon tamari or soy sauce, 1/2 teaspoon maple syrup (or to taste), 1/2 teaspoon lemon juice or apple cider vinegar, 1/8 teaspoon lemon zest, 2 tablespoons water, 3 tablespoons nutritional yeast or vegan Parmesan, 1 handful fresh basil leaves (about 1 cup), 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper. Add salt to taste. ✅Transfer mayo pesto to a medium bowl. Mix in desired amount of pasta. ✅Add roasted chickpeas croutons.✅Mix in diced red onion (and celery) to taste. Add a dash of paprika.
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