Chickpea 'Tuna' Pasta Salad
A cold creamy pasta salad with a crushed chickpea protein boost and nori seaweed flakes for the fish flavour. Just throw in your favourite salad vegetables and you've got a delicious lunch!
Ingredients
- 480 g Cooked chickpeas
- 250 g Fusilli pasta dry weight
- ½ A red onion
- ½ A red pepper
- A handful of raw spinach
- 150 g Cooked sweetcorn
- 3 Nori sheets
- 1 tsp Dill
- 1 tsp Salt
- 1 tsp Black pepper
- 3 Heaped tablespoons of vegan mayonnaise
Instructions
- Cook the pasta according to packet instructions, drizzle some olive oil onto the cooked pasta and mix well. Leave to cool whilst you prep the rest of the ingredients.
- Drain, rinse and pat dry the chickpeas and pop them onto a flat plate. Use the back of the fork to mash them. I tend to leave some whole- crushing about 80% of them to vary the texture.
- Dice up the onion, spinach and red pepper as small as you like.
- Pop the nori sheets into the blender cup and blend until they’ve gone from sheets to flakes.
- Once the pasta is cool add everything into a big mixing bowl and mix well to make sure all of the ingredients are coated in mayo.
- And as simple as that its all done and ready to serve and enjoy.
- Happy lunching!
Notes
Fridge raid - This recipe is a wonderful fridge raid recipe- there isn’t any salad that doesn’t belong in this so get creative and dice up whatever you have and find your favourite salad veg combination!
Cooling the pasta - If you are going to boil the pasta ahead of using and leaving to air cool drizzle a little olive oil over the cooked drained pasta to prevent it from sticking together. If you’re short on time pop the pasta into a colander and run cold water over it until cool enough to add the rest of the ingredients into.
Blending the nori sheets - I used a high speed ninja blender to make the nori sheets into flakes however if you don’t have a blender you can chop small with scissors or a knife.