Vegan Pasta Salad
Ingredients
- 8 oz dried pasta (225 g), cooked
- 15 oz chickpeas (425 g)
- 1 cup broccoli floret (150 g), steamed
- 1/2 cup carrot (60 g), shredded
- 1/2 cup red onion (75 g), sliced
- 1/4 cup fresh parsley (10 g)
- 1/4 cup olive oil (60 ml)
- 1/4 cup red wine vinegar (60 ml)
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- salt
- pepper
- 1 1/2 cups cherry tomatoes (300 g)
Preparation
In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley
In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine
Pour dressing over pasta salad and stir until evenly distributed
Transfer pasta salad into 4 containers and refrigerate for up to 5 days
