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High protein vegan pasta salad in a white bowl.
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High-Protein Vegan Pasta Salad With Tofu and Chickpeas

This high-protein vegan pasta salad recipe is an easy, filling, and delicious dinner or lunch idea. Tofu and chickpeas add plenty of protein to this simple plant-based pasta salad.
Prep Time14 minutes
Cook Time12 minutes
Total Time26 minutes
Course: Dinner
Cuisine: American
Diet: Vegan
Servings: 5
Calories: 437.5kcal
Author: Jennifer Bell

Equipment

  • Large mixing bowl

Ingredients

  • 3/4 pound raw pasta (to increase the protein content even more, use a protein pasta such as chickpea pasta or lentil pasta)
  • 1 1/2 cups chopped extra firm tofu
  • 1 1/2 cups chopped tomatoes
  • 1 cup chopped bell peppers
  • 1/2 cup finely chopped red onions
  • 1 1/2 cups drained and rinsed canned chickpeas (or substitute cooked dried chickpeas)
  • 1 1/2 cups silken tofu (or substitute soft tofu)
  • the juice of 1 medium lemon
  • 1/4 cup nutritional yeast
  • 2 tablespoons cold water
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Optional garnish: finely chopped chives

Instructions

  • Begin cooking 3/4 pound raw pasta according to the instructions on the package.
  • When 5 minutes of cooking time remain, add 1 1/2 cups chopped extra firm tofu to the boiling water with the pasta. Be sure to turn up the heat to keep the water boiling after adding the tofu.
  • When the pasta has finished cooking, drain the pasta and tofu, then transfer them to a large mixing bowl.
  • Add 1 1/2 cups chopped tomatoes, 1 cup chopped bell peppers, 1/2 cup finely chopped red onions, and 1 1/2 cups drained and rinsed canned chickpeas to the mixing bowl.
  • Add 1 1/2 cups silken tofu, the juice of 1 medium lemon, 1/4 cup nutritional yeast, 2 tablespoons cold water, 1 tablespoon extra virgin olive oil, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano to a blender, then blend until smooth.
  • Add the blended tofu mixture to the mixing bowl, then mix until everything is evenly coated.
  • Garnish with finely chopped chives before serving, if desired.

Notes

  • Store in an airtight container in the fridge for up to three days.

Nutrition

Calories: 437.5kcal | Carbohydrates: 68.7g | Protein: 22.4g | Fat: 8.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 3g | Sodium: 761.9mg | Potassium: 740mg | Fiber: 6.8g | Sugar: 7.2g | Vitamin A: 1028.9IU | Vitamin C: 46.1mg | Calcium: 109.8mg | Iron: 4.1mg