Vegan Caesar Pasta Salad

| VEGAN CAESAR PASTA SALAD |

I had to sneak in one last way to use this delicious caesar salad dressing! From wraps, salads, and pasta bowls this dressing is a great meal prep item to easily flavour your veggies and proteins all week. 

 

Recipe makes 1 serving

Macros per serving

514 cals - 14g fat - 68g carbs - 29g protein

 

Recipe notes: 

For best results with chickpea pasta I recommend boiling it for a few minutes longer then the packaging suggests. I have never had a mushy chickpea pasta noodle, but I've definitely had them be too crunchy. My favourite brand is the Chickapea brand which is sold in bulk at Costco Canada.

 

Ingredients:

100g serving chickpea pasta 

3 cups spring mix 

 

Caesar Dressing, 4 servings:

1/3 cup tahini 

2 tbsp lemon juice 

2 tbsp apple cider vinegar

2 tbsp dijon mustard 

1 tbsp nutritional yeast

4 cloves garlic

1 tbsp capers, with the brine

2 tsp black pepper

1/2 tsp salt

1/2 cup water 

 

Recipe:

Bring 3 cups water to a boil. 

Add chickpea pasta and boil for 10-12 minutes or until tender.

Add all the dressing ingredients to a blender and blend until smooth.

Drain and rinse pasta and add to a serving bowl.

Add spring mix and 1/4 of the dressing.

Toss well to combine.

Enjoy!

 

Love high protein vegan recipes? Check out the High Protein Vegan Ebook Collection.