Vegan Protein Pasta Salad
A UK lunch recipe with 510 kcal and 24g of protein per serving, costing roughly £2.40 to make.
510kcal
24gProtein
64gCarbs (est.)
17gFat (est.)
£2.40Per serving
Ingredients
- chickpea pasta80g, uncooked
- vegan protein powder0.5 scoop, unflavoured or mild
- cherry tomatoes10
- basilhandful
- olive oil1 tbsp
Method
- Cook the chickpea pasta according to packet instructions, then cool under cold water.
- Whisk the protein powder into a little water or the olive oil to form a light dressing.
- Toss the pasta with halved cherry tomatoes and torn basil.
- Stir through the dressing just before serving.
Meal-prep note
Keeps well cold for 3-4 days — a genuine make-ahead lunch.
Want a whole week
built around your macros?
Calories and protein are set per recipe; carbs and fat are estimated from the remaining calories and the recipe's main carb source, so treat them as a close guide rather than a lab measurement. Prices are rough per-serving estimates for UK supermarkets and vary by store and season. Nothing here is medical or dietary advice.