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Summer Veggie Pasta Salad with Smokey Chickpeas


Every week I find myself developing recipes that utilize the abundance of late summer produce. Tomatoes, zucchini, cucumber, and herbs seem to be in every meal I prepare lately. This summer veggie pasta salad is loaded with protein from the chickpea pasta and the smokey chickpeas. It is filled with fresh produce and everything is topped with an oil-free jalapeno dressing.

If you are looking to lighten up your evening meal this is the perfect dish. It is loaded with protein and dietary fiber to keep you full. Kale, which is part of the cabbage family, is low in calories. At 7 calories per cup, you are getting vitamins K and C, and manganese. Like other dark leafy greens, kale is an antioxidant powerhouse that helps counteract the effects of aging, chronic conditions, and diseases like cancer.

Tomatoes are also a great source of the antioxidant lycopene, which reduces the risk of heart disease and cancer. By adding tomatoes to this recipe you are getting a dose of vitamins and minerals such as vitamin C, potassium, vitamin K, and folate.

I have been loving Banza pasta lately! The chickpea pasta has a great texture, adds protein to the meal, and lightens my evening carb load. I highly recommend giving it a try. Normally I avoid alternative pasta because it tends to get mushy when eaten leftover, but I will happily eat leftover meals with Banza pasta.

If you are looking for other great pasta recipes check out the links below.

Summer Veggie Pasta Salad with Smokey Chickpeas

Enjoy late summer produce with this fresh summer veggie pasta salad with smokey chickpeas.
Servings 6 people
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • large platter for serving
  • cutting board
  • Chef's Knife
  • stock pot
  • blender


  • 16 oz rotini pasta
  • 15 oz can chickpeas
  • 1 tsp olive oil
  • 1 Tbsp low sodium soy sauce
  • 1 tsp maple syrup
  • 2 tsp liquid smoke
  • 1 tsp smoked paprika
  • 1 bunch kale shredded
  • 16 oz cherry tomatoes halved
  • 3 ears of corn grilled and kernels cut off cobb
  • salt and pepper to taste

Dressing Ingredients

  • ½ cup plain vegan greek yogurt
  • 1 jalapeno seeded and deveined
  • 1 bunch fresh cilantro leaves
  • ¼ cup fresh chives
  • ½ cup shelled pumpkin seeds
  • ¼ cup water
  • 2 garlic cloves
  • 1 tsp coriander seeds
  • juice from one lime
  • salt and pepper to taste


Course: Lunch, Pasta, Salad
Cuisine: American, Mexican-American Inspired
Keyword: healthy, lunch, pasta, salad

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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