zero oil chickpeas pesto pasta salad

INGREDIENTS

For the salad

1 cup

Arugula / leafy greens of your choice

1 cup

cherry tomatoes or veggies of your choice

1 cup

boiled chickpeas (cooked fresh or canned)

1/2 cup

desired uncooked pasta

For the dressing

1 1/2 cups

loosely packed fresh basil leaves

1/4 cup

plain vegan yogurt of your choice

2 tsp

Tahini (optional)

2 tbsp

lemon juice/ mild vinegar

2 tbsp

pine nuts/ walnuts

1 tsp

yellow mustard (optional)

2 cloves

minced garlic

1/4 tsp

dried oregano (optional)

1/4 cup

or more almond milk/ milk of your choice to thin down the dressing as needed.

Sat

Pepper