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Pasta Salad with Black Chickpeas


12 oz cooked pasta (we used Ditalini pasta)

Dressing from recipe below

15 oz chick peas (drained and rinsed)

1 cup celery diced

1 cup frozen peas thawed

1/2 cup red onion diced

1 cup red bell pepper diced

1/3 cup fresh dill chopped

1 tsp apple cider vinegar

1 TBSP maple syrup


(Mix all ingredients in a bowl and chill for 30 mins)

1/3 cup low fat plant based yogurt

1/3 cup Starch Solution Tofu based mayo

3 TBSP juice from a jar of dill pickles

juice of 1 lemon

2 tsp dijon mustard

1 tsp sea salt

1/4 tsp black pepper

1 tsp garlic powder


In a mixing bowl, make the dressing and store in the fridge for 30 minutes. While that is chilling, cook the pasta to aldente and drain. Add pasta to large mixing bowl and add the dressing recipe to the pasta, mix to coat the pasta. Add chickpeas, celery, peas, red onions, red pepper and fresh dill, maple syrup and apple cider vinegar. Fold together to combine

Starch Solution Mayo Recipe

Combine all intredents in food process and process till smooth 12.3 Ounce Package Firm silken tofu 1 1/2 Tbsp Lemon juice 1 Tsp Sugar 1/2 Tsp Salt 1/4 Tsp Dry mustard 1/8 Tsp White pepper

How to cook dry black chick peas

2 cups dry black chick peas

6 cups water

Cook in Instant Pot for 50 mins. Let natural release for 10 mins then release rest of the steam manually. Drain and serve

YouTube vide where I make this dish:

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Kathy Pinnell
Kathy Pinnell
05 sep. 2023

Wow, this pasta salad is a knockout! Possibly the best pasta salad we've ever had, and definitely the healthiest and most nutritious. Love it!

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