gluten free high protein pasta salad - best vegan recipes

29g Protein 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: The caesar dressing comes from my High Protein Vegan Cookbook which offers 5 weeks of meal plans, including grocery lists. Interested in checking it out? Scroll to the bottom of this page here.

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.



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 



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.



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

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