Go Back
–+ servings
dill pickle pasta salad meal prep in mason jars

Dill Pickle Noodle Salad With Chickpeas Meal Prep

Whip up a plant-based Dill Pickle Noodle Salad Meal Prep with ease. Packed in jars, it's a delightful mix of chickpea pasta, crunchy cucumbers, and tangy dill pickles. Perfect for quick summer lunches or dinners!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Salad
Cuisine American
Servings 5 meals

Ingredients
  

Chickpea Pasta Salad Ingredients

  • 200g pasta noodles of choice
  • 2 19oz cans chickpeas, rinsed and drained
  • 1 cucumber, finely chopped (or 3 mini cucumbers)
  • ½ red onion, thinly sliced
  • 1 cup dill pickles, chopped
  • ¼ cup fresh dill, finely chopped
  • hot sauce (optional)

Dressing

  • 2-3 tbsp vegan mayo (or tahini)
  • 1 tbsp red wine vinegar
  • 1 tbsp dijon
  • 2 tbsp dill pickle juice
  • salt and pepper to taste
  • ½ tsp garlic powder

Instructions
 

  • Start by cooking the pasta al dente. Rinse the cooked pasta under cold water to stop the cooking process.
  • In a small bowl, whisk together vegan mayo, red wine vinegar, dijon mustard, dill pickle juice, salt, pepper and garlic powder.
  • Divide the ingredients into 5 mason jars. Start with the dressing at the bottom, then chickpeas, red onion, cucumbers, dill pickles, fresh dill, then top with cooked pasta. Top with hot sauce if desired 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: 300g | Calories: 400kcal | Carbohydrates: 45g | Protein: 20g | Fat: 12.5g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 500mg | Potassium: 600mg | Fiber: 7g | Sugar: 2g | Vitamin A: 7.5IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 3mg
Tried this recipe?Let us know how it was!