Vegan Pasta Salad, The Very Green Version

  • 1 cup short whole wheat pasta (I used spirals)
  • 1 cup roasted chickpeas
  • 2 tbsp lighlty toasted mixed seeds
  • 1 large zucchini, cut into cubes
  • ¼ tsp sea salt
  • 2 garlic cloves, chopped
  • 1 tsp extra virgin olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp green basil pesto
  • 1 large bunch fresh parsley
  • Handful fresh mint leaves, roughly chopped
  • Handful fresh oregano leaves, roughly chopped
  1. Prepare the pasta according to the instructions.
  2. When ready, drain the water, transfer into a large bowl, add the pesto, toss to combine and set aside to cool.
  3. Heat the olive oil in a non-stick skillet over low heat, add the garlic cloves and fry for 20 seconds, then add the zucchini cubes.
  4. Cook over low heat for 7 minutes, stirring frequently, then season with salt and add into the pasta bowl.