1 1/2cupschickpeas(or one 15-ounce can, rinsed and drained)
1large tomato, diced
additional salt & pepper, to taste
slivered almonds, for garnish (optional)
Bring a very large pot of water to boil, add salt if desired and the pasta. Return to a boil and cook for 6 minutes. Add the broccoli and cook for 4 more minutes. Add the zucchini and cook for another minute or until pasta is al dente. Remove from heat and drain in a colander over the sink. Spray with cold water and transfer to a large serving bowl.
While the pasta is cooking, make the sauce. Grind the almonds, garlic, and nutritional yeast in a food processor until coarsely chopped. Add the basil, lemon juice, and silken tofu and process until smooth. Add salt to taste and process to combine.
Gently stir the sauce into the pasta and vegetables. Add the chickpeas, diced tomato and salt and pepper to taste. Serve immediately or chilled, garnished with additional almonds.