Kris Carr

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Chickpea Pesto Pasta Salad

Chickpea Pesto Pasta Salad


For the pesto:

  • 2 cups basil leaves (or 1 cup basil and 1 cup arugula, kale, cilantro or parsley)
  • 1 clove garlic, roughly chopped (2 cloves, if you prefer more garlic)
  • 1/4 cup walnuts
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 3-4 tablespoons nutritional yeast, to taste
  • Black pepper, to taste

For the pasta salad:

  • 8 ounces penne or fusilli (whole wheat, gluten-free or any other pasta you like)
  • 1 1/2 cups cooked chickpeas (1 can chickpeas, drained and rinsed)
  • 1 cup chopped arugula (optional)



1. Bring a pot of salted water to boil. Add the pasta and cook according to package instructions.

2. While the pasta cooks, place all pesto ingredients into a food processor. Pulse a few times, and then process till smooth and uniform. Scrape the bowl down and process a little more, adding an extra tablespoon oil, if needed, to thin the pesto.

3. When the pasta is ready, add it to a large mixing bowl along with the chickpeas. Add the pesto and mix everything well. Fold in the arugula, if using, and serve.

4. Enjoy!

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