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Chickpea Pesto Pasta Salad | The Full Helping
4.31 from 26 votes

Chickpea Pesto Pasta Salad

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yields: 4 servings

Ingredients

For the pesto:

  • 2 cups basil leaves (or 1 cup basil + 1 cup arugula or parsley)
  • 1 clove garlic, roughly chopped
  • 1/4 cup walnuts
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 3-4 tablespoons nutritional yeast (to taste)
  • Black pepper to taste

For the pasta salad:

  • 8 ounces penne or fusilli (regular, gluten-free, or bean pasta)
  • 1 1/2 cups cooked chickpeas (1 can, drained and rinsed)
  • 1 cup chopped arugula

Instructions

  • Bring a pot of salted water to boil. Add the pasta and cook according to package instructions.
  • While the pasta cooks, place all pesto ingredients into a food processor. Pulse a few times, and then process till smooth and uniform. Scrape the bowl down and process a little more, adding an extra tablespoon oil (or warm water) if needed, to thin the pesto.
  • When the pasta is ready, add it to a large mixing bowl along with the chickpeas. Add the pesto and mix everything well. Fold in the arugula, if using, and serve.

Notes

Leftover pasta will keep for up to three days in an airtight container in the fridge.