Chickpea Caesar Pasta Salad (Vegan Gluten-Free)
This Chickpea Caesar Pasta Salad is a great meal prep recipe, or a speedy midweek meal and it’s packed with flavour, protein and plant-based goodness. The sauce is mayo-free and is just as creamy and flavoursome.
I love a good pasta salad, one that has lots of added vegetables, plant- diversity and flavour. This recipe has it all and it’s great for making in bulk as it will keep well in the fridge for a few days, meaning delicious lunches all week long. I love making this for a prep-able meal or for making when I don’t have much time but still want something filling, nourishing and balanced. The creamy sauce is reminiscent of the much-loved salad and dressing with added protein in this tofu-based sauce and the delicious crispy chickpeas. You can use your favourite shape of pasta here and so this recipe is easily gluten-free.
Why will I love this recipe?
This pasta is a new favourite:
- Flavoursome, creamy yet light and refreshing
- Filling, wholesome and nourishing
- Reminiscent of a Caesar salad (see my vegan recipe here)
- Loaded with Mediterranean favours
- Great for gut health
- Rich in plant and ingredient diversity
- Naturally plant-based, dairy-free and egg-free
- Easily gluten-free ad nut-free
- High in protein
- High in fibre
- Easy to make in a few steps
- Great for all the family
- Ideal for meal prep
- Ready in 30 minutes so great for midweek meals
- You can use other vegetables and salad depending on what you have
If you already love the sound of this recipe, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below as well as my favourite and recommended products in the “shop the recipe” section.
For the crispy chickpeas:
- Chickpeas: these are great for adding extra protein to a salad and baking in the oven turns them crispy. You can also use cannellini or butter beans.
- Dried mixed herbs: for a delicious Mediterranean flavour
- Olive oil: for baking so that the chickpeas turn crispy and golden.
- Salt and pepper: for seasoning.
As for the dressing:
- Silken tofu: this makes the dressing super creamy, high in protein and without using mayonnaise. Make sure you use the packs of silken tofu rather than firm tofu.
- Coconut yoghurt: this is also instead of mayonnaise while adding creaminess. Make sure it’s thick and creamy yoghurt like Cocos Natural and that it is unsweetened.
- Garlic: for flavour.
- Lemon: for tang and freshness.
- Dijon mustard: for a rich flavour.
- Apple cider vinegar: for tang.
- Nutritional yeast: this adds a rich umami savouriness but if you don’t have any, you can skip it.
And for the pasta salad:
- Pasta shapes: I use an oat-flour pasta in small rigatoni shapes, but any small shape of pasta works well. Make sure it’s gluten-free where needed and you can use any legume-based pasta too as well as wheat or spelt.
- Butter lettuce: for freshness and crispness or any lettuce works.
- Cucumber: chop this small.
- Radish: this is great for crunch.
- Spring onion: or you can use ½ red onion, chopped really small.
- Avocado: for creaminess and I love it in most meals.
- Grilled artichokes: these are found in the jars of oil in the antipasti section and add a lovely richness. You can swap them for chopped olives or sun-dried tomatoes, if you prefer.
- Fresh basil: for flavour.
- Pomegranate seeds: for a pop of colour and fruitiness on top (they are not essential so you can leave them out).
- Pine nuts: or use sunflower seeds for a nut-free option to add crunch on top.
Is this gluten-free and nut-free?
This pasta salad is easily gluten-free as long as you use gluten-free pasta shapes. To keep this recipe nut-free, skip the pine nuts on top and swap them for sunflower seeds.
How do I make this?
This pasta salad is ready in a few steps:
- Add the chickpeas and seasoning to a tray: toss together and bake for 20 minutes until crispy.
- Whiz together the dressing ingredients: until creamy.
- Cook the pasta: and allow it to cool.
- Slice and chop all of the salad ingredients: to small pieces.
- Add the pasta, vegetables, chickpeas and dressing to a large bowl: and toss well.
- Serve topped with pomegranate and pine nuts: and enjoy.
How long will it last?
Once made, keep the salad in the fridge for 2-3 days (watch out for soggy lettuce, you can save this to add before eating, if you prefer) for lunches and dinners.
What other recipes can I try?
For other ideas, how about:
- Sweet Chilli Tofu and Aubergine Rice Bowls
- Grilled Tomato and Corn Pasta Salad
- BBQ Shredded Tofu Hummus Sandwiches
- Vegetable Fried Rice with Sticky Tofu
- Guacamole Pasta Salad
Chickpea Caesar Pasta Salad (Vegan High-Protein)
This Chickpea Caesar Pasta Salad is a great meal prep recipe, or a speedy midweek meal and it’s packed with flavour, protein and plant-based goodness. The sauce is mayo-free and is just as creamy and flavoursome.
Ingredients
For the Chickpeas:
- 2 tins chickpeas, drained (drained weight 480g in total)
- 1 tsp dried mixed herbs
- 1-2 tbsp olive oil
- Salt and pepper
For the Dressing:
- 1 x 300g pack silken tofu (290g drained weight)
- 60g thick coconut yoghurt
- 2 garlic cloves, peeled
- 1 lemon, juiced (2 tbsp juice)
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp nutritional yeast, optional
For the Pasta Salad:
- 320g small pasta shapes (e.g. small rigatoni)
- 1 head butter lettuce, chopped
- 1 large or 4 small cucumbers, thinly sliced
- 4 radishes, thinly sliced
- 4 spring onions, thinly sliced
- 1 avocado, cubed
- 160g grilled artichokes, in oil (drained and chopped)
- 1 small bunch fresh basil or mint, torn
- 100g pomegranate seeds
- 4 tbsp toasted pine nuts
Instructions
- Preheat the oven to 180Fan/200ºC or use the air fryer at the same temperature.
- Line a tray and pat the chickpeas dry. Lay the chickpeas on the tray and rub in the mixed herbs, olive oil, salt and pepper. Roast or air fry for 20 minutes, until golden and crispy.
- Meanwhile, cook the pasta according to packet instructions (mine was 8 minutes to al dente). Drain and leave to one side.
- For the dressing, add all of the ingredients with some salt and pepper to a small blender and blend until smooth.
- Prepare all of the salad components.
- Into a large mixing bowl, add the pasta, lettuce, cucumbers, radish, spring onion, avocado, artichokes, fresh herbs and most of the pomegranate. Add in the chickpeas and then pour over the dressing. Toss well to combine.
- Divide between 4 bowls and top with the remaining pomegranate and pine nuts.
- Enjoy straight away or keep in a sealed container in the fridge for 2-3 days (you can add the lettuce on the day of eating to keep it fresher).
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Stay in touch
I look forward to hearing what you think of this Chickpea Caesar Pasta Salad so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With Caesar love x
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