This vegan pasta salad is not just a vegan dish that is light in the calorie count department and good for you because it has a hefty serving of fresh veggies. It’s also pretty easy to make, it’s delicious and it’s very well balanced.

This salad provides you with protein – chickpeas contain a lot of easily digestible protein. It has good fats and fatty acids from the olive oil. And it has a good amount of fiber from the pasta and the veggies, especially if you use pasta made from whole grain flour.

It is also very easy to make with just a few ingredients and all of them can be bought at your local grocery store. You can also add a variety of other veggies to this salad, such as bell peppers, zucchinis, cauliflower, carrots. You can cook them, or add them raw, its up to you.

The making process is simple. Make sure you boil the pasta according to the instructions on the back of the pasta box. This is important, because pasta will absorb the moisture from the dressing and the juices from the veggies and become softer, so it’s best to cook it al dente so it doesn’t get too mushy. You can use any kind of small pasta such as spirals, bow ties, macaroni, shells or penne.

Then you basically just toss everything together. I hope you enjoy this recipe as much as I do!