Green pasta salad with chick peas and YOGI TEA® Alkaline Herbs

Green pasta salad is the perfect meal for a sunny, spring afternoon.

Our recipe idea is a Green pasta salad with chickpeas and our YOGI TEA® Alkaline Herbs as a special ingredient. Our infusion adds a pleasant, light, harmonious and vibrant taste to this recipe. It's Vegan, Gluten free and so tasty! All you need is a few ingredients and ONLY 25 minutes out of your day.


Ingredients for 4 portions

Preparation time: 25 Minutes


• 2 tbsp pine kernels
• 500 g chick pea noodles
• 700 g courgette
• 2 onions
• 400 g cooked chick peas
• 4 tbsp olive oil
• 1 tsp salt
• 2 bags YOGI TEA® Alkaline Herbs


For the pesto

• 1 bunch parsley
• 1 handful mint leaves, fresh
• 4 tbsp olive oil
• 6 tbsp white wine vinegar
• 1 tsp salt
• 2 garlic cloves





  • Dry fry the pine kernels in a hot pan for 5 minutes, stirring regularly. Take out of the pan and set aside.
  • Chop the courgette and onions into bite-size, rough chunks, add olive oil to a hot pan.
  • Add the courgette, onions and chick peas, season with salt and the contents of the YOGI TEA® Alkaline Herbs teabag and fry for 15 minutes at a medium to high heat.
  • Boil the chickpea noodles according to the packet instructions in plenty of salt water, then drain.
  • Blend all ingredients to a fine texture for the pesto.
  • Mix the pasta, vegetables and pesto together and sprinkle with pine kernels. Can be served warm or cold.




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