Vegan Creamy Pesto Chickpea (Printable Version)

Delight in pasta tossed with creamy vegan pesto, chickpeas, arugula, tomatoes, and cucumber in a fresh, easy dish.

# Ingredient List:

→ 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 a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold water until completely cooled.
02 - While pasta cooks, combine basil, soaked cashews, nutritional yeast, garlic, lemon juice, olive oil, plant milk, salt, and pepper in a blender or food processor. Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning to taste.
03 - In a large mixing bowl, combine cooled pasta, chickpeas, arugula, cherry tomatoes, red onion, and cucumber.
04 - Pour creamy pesto over salad ingredients and toss thoroughly until everything is evenly coated with the pesto.
05 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately or refrigerate for 30 minutes to develop flavors.

# Expert Advice:

01 -
  • It's naturally creamy without any dairy, so everyone feels included at the table.
  • Chickpeas make it substantial enough to be a real meal, not just side-dish filler.
  • The pesto stays bright green and doesn't oxidize into that sad brown within hours.
  • You can prep it ahead without worrying it'll get soggy—it actually improves as it sits.
02 -
  • Don't skip soaking the cashews or your pesto will taste grainy instead of velvety—it's not optional, it's the whole foundation.
  • Arugula wilts if you toss it too early, so add it last or fold it in gently right before serving if you're making this ahead.
  • The pesto thickens as it sits, so if you're eating leftovers, you might need to loosen it with a splash more plant milk.
03 -
  • Blend your pesto until it's completely smooth—no grittiness means it coats the pasta like silk instead of feeling rough.
  • If your pesto seems too thick after blending, add plant milk one tablespoon at a time until it reaches a pourable consistency; you can always make it thicker by adding it gradually.
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