Chickpea Pasta Salad with Vegan Basil Mayo

NUCO Vegan Mayo | Vegan Mayo | Avocado & Coconut Oil Mayo | Egg Free | Soy Free | Gluten Free | Grain Free | Vegan Recipe | MCT Oil | Lemon Herb Coconut Oil

This fresh summer veggie chickpea pasta salad is a great way to use up all of those vegetables from the garden. For this recipe we made a creamy Basil Vegan Mayo and combined our Lemon Herb Coconut Oil for a tangy flavor. This simple vegan basil mayo is delicious on just about anything!


  • 8oz Banza Chickpea pasta
  • 2 whole Zucchini, Cut Into Small Wedges Or Diced.
  • 2 tablespoons shallots, finely chopped
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons cilantro
  • 10 to 15 basil leaves, chopped


  • 2 tablespoon NUCO Lemon Herb Coconut Oil
  • 1 cup NUCO Vegan MAYO

#cookwithnuco Instructions:

  1. Add 2 cups of Banza Chickpea pasta to boiling water in a pot, and reduce heat to create a low boil.Cook for 4-6 minutes until al dente texture.
  2. In a food processor, add your basil eaves, Vegan Mayo, and Lemon Herb Coconut Oil and mix until the consistency is smooth.
  3. Once you pasta is cooke drain and immediately rinse pasta under running lukewarm water.
  4. Combine your chopped zucchini, shallots, cherry tomatoes, cilantro, and basil vegan mayo  and gently mix everything together.
  5. Cover, and refrigerate until serving. Serve cold!

**Disclaimer: In our pursuit of providing a quality and consistent product, there was a slight change to the formulation, which requires the product to be refrigerated. As a result, we are no longer selling the MAYO online and is only available in select stores. Please visit our store locator here to find a store near you.

Leave a comment