Vegan BLT Pasta Salad
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Vegan BLT Pasta Salad

Cook Time15 mins
Total Time15 mins
Servings: 4


  • 250 g Pasta
  • 420g tin Chickpeas drained and rinsed
  • 1/2 cup Sundried Tomatoes chopped
  • 1 cup Baby Spinach

Bacon Chickpea Sauce Ingredients

  • 3 tbs Soy Sauce
  • 1.5 tbs Vegan Worcestershire Sauce
  • 1.5 tbs Maple Syrup
  • 1/2 tspn Smoked Paprika


  • Cook pasta according to packet directions.
  • Meanwhile, while pasta is cooking, combine Bacon Chickpea Sauce ingredients in a small jug.
  • Heat a frying pan to medium heat. When heated, add rinsed chickpeas to cook. 
  • Pour approximately 2/3 of the bacon chickpea sauce ingredients over the chickpeas. Reserve remaining sauce. Cook, stirring frequently, until the liquid has disappeared. 
  • Turn the heat down to low. Add pasta, sundried tomatoes and baby spinach to the chickpeas in the frying pan. Pour over the remaining bacon chickpea sauce. 
  • Stir until pasta is coated with sauce and baby spinach has wilted slightly. 
  • Either serve warm, topped with parmesan, or store in a sealed container in the fridge. 


This recipe makes enough for 2 adults and 2 children.