Bruschetta Pasta Salad

The classic bruschetta flavours you love, juicy tomatoes, fresh basil and garlic, paired with chickpea and lentil shells for a complete plant-based meal.

Gluten-free Bruschetta Pasta Salad

Bruschetta Pasta Salad

Serves 3-5


  • 8 ounces Chickapea organic shells

  • 10 Roma tomatoes, diced

  • 1 garlic clove, minced

  • 1/3 cup extra-virgin olive oil

  • 1/2 cup basil, finely chopped, plus more to garnish

  • 2 teaspoons pure maple syrup

  • 1/2 teaspoon chili flakes

  • Sea salt and cracked pepper, to taste


  1. Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Drain pasta in a colander and run under cold water; set aside to cool for 5 minutes.

  2. In a medium bowl, combine tomatoes, olive oil, garlic, maple syrup, chili flakes, salt and pepper.

  3. Add tomato mixture to pasta; toss to coat.

  4. Pasta is best enjoyed the same day it's made.

peace of mind

  • Canola-free

  • Corn-free

  • Dairy-free

  • Gluten-free

  • Refined sugar-free

  • Soy-free

  • Vegan

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