zero oil chickpeas pesto pasta salad
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4.2 from 5 votes

zero oil chickpeas pesto pasta salad

Zero oil flavorful salad which is a complete balanced meal on its own . This salad can be prepared ahead of time and perfect for office lunch, picnics and as a busy day meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: brunch, Dinner, Lunch
Cuisine: Fusion
Servings: 2
Calories: 369kcal
Author: Khushboo


  • For the salad
  • 1 cup Arugula / leafy greens of your choice
  • 1 cup cherry tomatoes or veggies of your choice
  • 1 cup boiled chickpeas cooked fresh or canned
  • ½ cup desired uncooked pasta
  • For the dressing
  • 1.5 cups loosely packed fresh basil leaves
  • ¼ cup plain vegan yogurt of your choice
  • 2 teaspoon Tahini optional
  • 2 tablespoon lemon juice/ mild vinegar
  • 2 tablespoon pine nuts/ walnuts
  • 1 teaspoon yellow mustard optional
  • 2 cloves of minced garlic
  • ¼ teaspoon dried oregano optional
  • ¼ cup or more almond milk/ milk of your choice to thin down the dressing as needed.
  • Sat to taste
  • Pepper to taste


  • Bring a pot of water to rolling boil and add some salt.
  • Cook the pasta al dente according to the package.
  • Drain and keep aside.
  • When the pasta is cooking , blend all ingredients called for the dressing and keep aside .
  • Place all ingredients called for the salad in a bowl.
  • Just before eating toss it in the dressing until well coated.
  • Start with half cup of dressing first and add more if desired.
  • Taste test and make any adjustments if needed.


Tahini is optional .
Sub Arugula with spring mix or your favorite leafy greens .
Sub tomatoes with chopped cucumber, celery, bell peppers, steamed broccoli , cauliflower or peas.
Use pasta of your choice or grains like quinoa / barley.
Use your choice of beans. Preferably home cooked but canned is fine too.
Sub almond milk with milk of your choice.
I have used Silk non dairy yogurt alternative – Plain almond yogurt. Use yogurt of your choice.
You may add a dash of hot sauce or chili flakes for some heat.
Skip mustard sauce if unavailable.
Any leftover dressing will keep well in the fridge for up to 4 days.
Pasta and chickpeas can be prepared up to 5 days ahead of time . Store it in the fridge until use.
This recipe serves 2 . But the quantities can be easily increased .


Calories: 369kcal | Carbohydrates: 51g | Protein: 15g | Fat: 13g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 579mg | Fiber: 8g | Sugar: 9g | Vitamin A: 602IU | Vitamin C: 23mg | Calcium: 152mg | Iron: 4mg