Equipment
Ingredients
- 14 oz servings pasta of choice, cooked and cooled (I used gluten free)
- 12 oz fire roasted red peppers, chopped
- 14 oz canned chickpeas, drained
- 3 cups arugula, chopped
- ½ cup kalamata olives, halved
- 10-12 large basil leaves, chopped
- ¼ cup pinenuts, toasted
- 4 oz dairy free goat cheese, or ricotta
- salt and pepper, to taste
Dressing Ingredients
- ¼ cup red wine vinegar
- 2 tbsp tahini, or olive oil
- ½ tsp dijon mustard
- ½ lemon, juiced
- ½ tsp dried parsley
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp garlic powder
- 1 tbsp nutritional yeast
Method
- Add all ingredients for the salad, except goat cheese, to a large bowl. Add the ingredients for the dressing to a blender and blend for 10-15 seconds until smooth and emulsified.
- Pour the dressing over the salad and toss to combine. Use a fork to add small chunks of the goat cheese to the salad. Optional to toss again to coat the ingredients with goat cheese for a creamier salad. Store in fridge for up to 4 days.
Nutrition
Serving 1servingCalories 447kcalCarbohydrates 67gProtein 15gFat 16gSaturated Fat 2gPolyunsaturated Fat 4gMonounsaturated Fat 4gSodium 1376mgPotassium 325mgFiber 6gSugar 1gVitamin A 632IUVitamin C 33mgCalcium 84mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
