Chickpea faux pasta salad

Swapping in the legume ups the filling fiber content.

“When making this zesty, protein-packed dish, remember to save the liquid from the canned chickpeas, called aquafaba, which can be used to imitate egg whites,” says Denver-based recipe developer Julia Heffelfinger.

photo by: Christine Han
food styling by: Olivia Anderson


¾ cup canned chickpeas, rinsed and drained
½ cup Persian or English cucumber, finely chopped
⅓ cup frozen peas, thawed
¼ cup pitted and halved olives, such as Kalamata and Castelvetrano
¼ cup julienned hard salami
¼ cup celery, thinly sliced
2 tablespoons light green celery leaves
¼ cup carrots, shredded
1 scallion, thinly sliced
¼ cup Parmigiano-Reggiano, shaved and loosely packed
Flaky sea salt, for sprinkling



In a large airtight container, pack up the chickpeas, cucumber, peas, olives, salami, celery, celery leaves, carrots, and scallion.

In two small airtight containers, pack up the vinaigrette and parmesan, then store everything in the fridge.



Drizzle the vinaigrette over the chickpeas and vegetables, close the container and shake. Garnish with the shaved parmesan and sprinkle with flaky sea salt.