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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My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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