Description
Take this easy vegan pasta salad in a jar to work, on a picnic, or simply prepare it ahead of time for a convenient lunch or dinner at home!
Ingredients
Units
Scale
- 2 tbsp balsamic vinegar
- 1/2 tbsp olive oil
- 1/2 – 1 tbsp lemon juice (plus zest if using a fresh lemon)
- 1/2 tsp dried oregano
- salt and pepper to taste
- 1/2 cup chickpeas (cooked from scratch for best savings)
- 1/2 cup tomato, chopped*
- 1/2 cup cucumber, chopped*
- 1/4 cup olives, chopped
- 1/4 cup spinach, chopped and packed (or fresh herbs)*
- 2 cups cooked pasta of choice
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Cook your pasta according to the package instructions.
- Meanwhile, chop the vegetables you are including in the jar. Feel free to use whatever you have on hand!
- When the pasta is cooked, drain the cooking water and rinse with cold water to cool the pasta down.
- Add the dressing ingredients to the bottom of the jar and shake the jar to combine the vinegar, oil, lemon juice, oregano, salt, and pepper.
- Put the chickpeas (or cooked lentils) in the bottom. Then add in the chopped vegetables. Finally add in the cooled pasta and garnish the jar with sprouts, nuts, seeds or any other desired toppings.
- Store the jar with the lid on in the refrigerator until you’re ready to take it on the go.
Notes
Approximate Cost: $2.60 CAD per jar using chickpeas cooked from scratch and just over $3 using canned chickpeas.
- Category: salad
- Method: Stovetop
- Cuisine: American, Canadian