| 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.
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.