This vegan chickpeas macaroni pasta salad screams healthy summer in a bowl. Here comes the light, refreshing and very yummy chickpeas salad. The salad is not only healthy but is filling at the same time. With the combination of onion, tomato, dates (khajoor), cucumber, chickpeas and to die for dressing, it makes your full meal. Best part, it’s quick and easy, and can be prepared ahead of time during your busy days or summer picnics.
Most people on diet can’t survive on leafy greens for a meal. The tummy starts rumbling and crave for real food. What I love about this salad is that it can be prepared ahead of time, it’s a complete meal and is simply delicious just out of the fridge. Moreover, its kids friendly. Kids love it as lunch in school too. You can eat it at home or mix it up and enjoy it at as your office lunch. I can eat it every day!
The chickpeas pasta salad is customizable. You may choose your favorite veggies, leafy greens and grains. You can substitute chickpeas with your favorite beans. It’s a healthy and balanced meal for whole family.
1/2 cup boiled chickpeas
1/2 cup boiled elbow macaroni or any pasta of your choice
6-7 Dates (Khajoor)
2 Lemons (Squeeze out the juice)
2 tablespoons soya sause
1 tablespoon olive oil
2 cloves of minced garlic
Salt to taste
Black Pepper to taste
Mix up all ingredients in a dish called for the dressing and keep it aside.
Wash all veggies and dates for the salad and cut them in small pieces. Place all ingredients in a bowl. Toss it in the dressing until well coated.
Taste test to make any necessary adjustments if required.
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