Remove kale stems and tear leaves into bite-sized pieces, then roughly chop the fresh basil. Mince the garlic, juice and zest the lemon, thinly slice the shallot, and chop the sun-dried tomatoes. Toast the sunflower seeds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly golden—this brings out their nutty flavor and adds depth to the pesto.

Fill a large pot with salted water and bring it to a rolling boil. This head start means your pasta will cook while you prepare the pesto in the next step, saving time overall.

Add the kale, basil, minced garlic, toasted sunflower seeds from Step 1, lemon juice, zest, nutritional yeast, sea salt, and red pepper flakes to a food processor. Pulse until roughly combined, then slowly drizzle in the avocado oil while blending until you reach a chunky pesto consistency—I prefer a slightly textured sauce rather than completely smooth, as it has better mouthfeel and looks more appealing. Don't over-blend or the heat will cause the basil to brown.

Once the water reaches a boil, add the pasta and cook according to package directions, typically 8-10 minutes, until al dente. Drain in a colander and rinse briefly with cool water to stop the cooking and remove excess starch—this helps the pasta maintain its texture and prevents it from becoming gummy when mixed with the pesto.

Transfer the cooked pasta to a large mixing bowl and pour the kale-basil pesto from Step 3 over it, tossing well to coat evenly. Add the sliced shallot, chopped sun-dried tomatoes, rinsed chickpeas, plant-based feta crumbles, and baby arugula. Toss gently to combine, being careful not to crush the arugula or crumbles. Taste and adjust seasoning if needed.

Transfer the pasta salad to a serving platter or individual bowls. Serve at room temperature or chilled, with fresh lemon wedges on the side for guests to squeeze over their portions if desired.