After being away from home for over 10 days and eating out for all of my meals, my body was craving something homemade, hearty, yet packed with veggies! I wanted something creamy but not too heavy, so I decided to try and make this plant based green pasta salad and it was exactly what I needed. If you aren’t following a vegan diet, you could top with some chicken and regular feta crumbles and it would be SO good! Side note, I’m actually not a big cilantro fan, and you’d think the sauce would be overwhelming with cilantro, but it’s actually not. So don’t be turned off by this recipe if you hate cilantro, I’d still give it a try! Hope you enjoy! xx

Serves 4-5 and great for meal prep too!

Here’s what you need:

Green sauce ingredients:

1/2 cup tahini 

2 cup cilantro 

1/2 cup parsley 

1 lemon squeeze 

1 clove of garlic

3 tablespoon olive oil

Sea salt

Tiny splash of water 

1/2 teaspoon Onion powder 

Pasta salad ingredients:

3 cups pasta

2 cups broccoli 

1/2 cup green onion 

1 1/2 cups kale

1 cup chickpeas

1/2 cup vegan feta (optional)

Here’s how you make it:

Cook pasta according to package… I’m using a chickpea pasta but feel free to use whatever kind you like! Once the pasta is done, run it under some cold water to stop the cooking process. Place the pasta in the fridge as you prep everything else, so it becomes cold.

Next, wash your veggies. Then finely chop up your kale, green onion and broccoli and set aside

In a blender, add all of your sauce ingredients and blend!

Now, add your cooled pasta and cut up veggies into a large mixing bowl.

Add in your chickpeas and mix until well combined.

Lastly, add in the green sauce and mix until evenly coated! I topped mine off with some vegan feta crumbles but this step is totally optional! You could also add some red pepper flakes for some extra heat if you like!