Chickpea Pasta Salad Meal Prep
Prepare a delightful vegan chickpea pasta salad with coleslaw, chickpeas, pickles, and a zesty vegan ranch dressing. Ideal for meal prep!
Ingredients
- 150g pasta noodles of choice (I used 1/2 box chickpea protein noodles)
- 1 19oz can rinsed and drained chickpeas
- 4 cups coleslaw mix (grated green cabbage, red cabbage, carrot)
- 4 small dill pickles
- ¼ cup hot banana peppers
- ¼ cup fresh dill (use 1/2 tsp if you don't have fresh)
- ¼ cup vegan ranch or vegan coleslaw dressing
Instructions
- Start by boiling your pasta according to package instructions.
- Next, dice your pickles and banana peppers into bite sized pieces.
- Strain the pasta, and rinse with cold water to stop the cooking process.
- In four separate containers, divide up your coleslaw mix, pickles, banana peppers, chickpeas, dill, and chickpea noodles.
- Top with 1-2 tbsp of your favourite vegan ranch or coleslaw dressing and enjoy!
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 250g | Calories: 300kcal | Carbohydrates: 35g | Protein: 17g | Fat: 12.5g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 400mg | Potassium: 500mg | Fiber: 5g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 75mg | Calcium: 30mg | Iron: 3mg
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