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Lemon Basil Vegan Pasta Salad

Nothing screams summer meal time quite like a pasta salad. And this herby lemon and basil pasta salad is no exception. The olive oil, lemon, dijon and basil dressing is light, fresh and zingy. Topped with vegan mozzarella style shavings, lemon zest, and crispy chickpeas that are to die for – it’s summer vibes all round!
Hands On: 5 mins
Overall Cooking: 15 mins
Serves 3

INGREDIENTS

LEMON BASIL DRESSING

  • 3 - 4 tbsp extra virgin olive oil
  • 1 tbsp lemon juice + zest
  • 10 g fresh basil, finely chopped
  • 10 g fresh parsley, finely chopped
  • 1 clove garlic, minced
  • 1 tsp red wine vinegar
  • 1/2 tsp dijon
  • Salt + pepper to taste

Method

  • Preheat the oven to 200C / 180 fan.
  • Mix all the dressing ingredients together in a small bowl.
  • Add the chickpeas to a baking tray lined with greaseproof paper. Add 1 tbsp of dressing and optional salt. Roast for 25 - 35 minutes, turning once until crisp to your liking.
  • Cook the pasta as per the packet instructions and drain.
  • Add petit pois to a cup of boiling water and allow to stand for 4 - 5 mintues until thawed. Option to heat in a pan if you prefer. Drain.
  • Toss pasta, chickpeas and petit pois with slices of vegan mozzarella or cheddar style cheese, or use crumbled vegan feta if you prefer, and the rest of the dressing. Top with fresh basil, lemon zest, salt and pepper to taste.

Nutrition

Calories: 484kcal | Carbohydrates: 52.8g | Protein: 17.6g | Fat: 21.7g | Saturated Fat: 4.3g | Sodium: 314mg | Fiber: 13.5g | Sugar: 5.8g
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Calories 484
Cost £4
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