Veggie Pesto Pasta with Chickpeas
Indulge in a burst of flavours with our Veggie Pesto Pasta Salad with Chickpeas recipe! This vibrant dish features whole wheat pasta, fresh veggies, protein-packed chickpeas, and a zesty basil pesto dressing.
Ingredients
- 2 cups Cooked Chickpeas canned chickpeas or ½ cup raw chickpeas, soaked overnight and cooked
- 2 cups Pasta or 150 grams(I used Fusilli)
- 1 cup Pesto I used store bought
- ½ cup Cherry Tomatoes
- ½ cup Cucumber
- 1 small Onion
- ½ cup Feta Cheese crumbled
- ½ teaspoon Salt or as needed
- ¼ teaspoon Pepper Powder
- few Basil Leaves
Instructions
- If using raw chickpeas, wash and soak the chickpeas in enough water for 8 hours. Remove the soaked water, add fresh water and salt to the chickpeas and pressure cook for four whistles or till the chickpeas are fully cooked in a pressure cooker. As an alternative, you can use canned chickpeas. Just drain the water and use it.
- Cook your choice of pasta according to the package instructions. Once cooked, rinse the pasta under cold water and set aside.
- In a large mixing bowl, combine the chickpeas, cooked pasta, and pesto and gently mix them without breaking the cooked pasta and chickpeas.
- Add cherry tomatoes, cucumbers, onions, salt, pepper powder, and crumbled feta cheese. Toss until everything is evenly coated.
- Add some finely chopped basil leaves and serve the delicious chickpea pasta salad with pesto.
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