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94% would make again

Easy Vegan Pasta Salad

Tasty Team

Under 30 minutes


Under 30 minutes


for 4 servings

  • 8 oz dried pasta (225 g), cooked
  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • 1 cup broccoli floret (150 g), steamed
  • ½ cup carrot (60 g), shredded
  • ½ cup red onion (75 g), sliced
  • ¼ cup fresh parsley (10 g)
  • ¼ cup olive oil (60 mL)
  • ¼ cup red wine vinegar (60 mL)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • salt, to taste
  • pepper, to taste
  • 1 ½ cups cherry tomatoes (300 g)

Nutrition Info

Powered by
    Calories 545
    Fat 17g
    Carbs 80g
    Fiber 13g
    Sugar 10g
    Protein 18g

Estimated values based on one serving size.



  1. In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
  2. In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
  3. Pour dressing over pasta salad and stir until evenly distributed.
  4. Transfer pasta salad into 4 containers and refrigerate for up to 5 days.
  5. Enjoy!

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