Vegan Creamy Pesto Chickpea (Print)

Wholesome pasta blended with creamy vegan pesto, chickpeas, arugula, and fresh veggies for a light, vibrant dish.

# Components:

→ Pasta

01 - 10 oz short pasta such as fusilli or penne

→ Creamy Vegan Pesto

02 - 2 cups fresh basil leaves
03 - 1/2 cup raw cashews, soaked 1 hour and drained
04 - 2 tablespoons nutritional yeast
05 - 2 cloves garlic
06 - 2 tablespoons fresh lemon juice
07 - 1/4 cup extra virgin olive oil
08 - 1/4 cup unsweetened plant-based milk
09 - 1/2 teaspoon salt
10 - Freshly ground black pepper to taste

→ Salad

11 - 1 can (14 oz) chickpeas, drained and rinsed
12 - 3 cups fresh arugula
13 - 3.5 oz cherry tomatoes, halved
14 - 1/2 small red onion, thinly sliced
15 - 1 small cucumber, diced

# Directions:

01 - Bring salted water to a boil in a large pot. Add pasta and cook according to package directions until al dente. Drain through a colander and rinse under cold running water to cool completely.
02 - While pasta cooks, combine basil, soaked cashews, nutritional yeast, garlic, lemon juice, olive oil, plant-based milk, salt, and pepper in a blender or food processor. Blend until smooth and creamy, pausing to scrape down sides as needed. Season to taste.
03 - Transfer cooled pasta to a large mixing bowl. Add chickpeas, arugula, cherry tomatoes, red onion, and cucumber.
04 - Pour creamy pesto over the salad mixture. Toss thoroughly until all ingredients are evenly coated with pesto.
05 - Taste and adjust seasonings with additional salt, pepper, or lemon juice as desired. Serve immediately for a fresh salad or refrigerate for 30 minutes to allow flavors to develop.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without a drop of dairy, which even my non-vegan friends couldn't believe.
  • The chickpeas pack enough protein to feel like a real meal, not just a side dish you'll be hungry from later.
  • Everything can be prepped in advance and assembled right before serving, making it perfect for those days when time is tight.
02 -
  • Don't skip rinsing the pasta under cold water; warm pasta will wilt the arugula and make the whole thing feel limp rather than vibrant and alive.
  • The pesto needs time to blend fully—if it still looks grainy, keep going; those cashews need a solid minute or two to reach silk-like smoothness or it won't coat the pasta properly.
  • If your red onion feels too sharp and aggressive, soak the slices in a little cold water for five minutes, which takes the edge off without compromising the flavor.
03 -
  • If you don't have cashews or need to avoid tree nuts, sunflower seeds or silken tofu blend into a surprisingly similar creamy texture and taste equally delicious.
  • Toast a handful of pine nuts or walnuts and scatter them on top right before serving if you want added crunch and richness—it transforms the dish into something you'll want to eat again immediately.
Back