Chickpea 'Tuna' Pasta Salad
A delicious pasta salad made with chickpeas instead of tuna but still retaining the fishy flavor by using nori. I love this one for a work lunch!
Ingredients
- 240 g Cooked chickpeas
- 200 g Fusilli pasta dry weight
- ½ A red onion
- ½ A red pepper
- 150 g Cooked sweetcorn
- 3 Nori sheets
- 1 tsp Dill
- 1 tsp Salt
- 1 tsp Black pepper
- 1/2 tsp Apple cider vinegar
- 2 Heaped tablespoons Vegan mayonnaise
- 3 Heaped tablespoons Vegan sour cream or yoghurt
Instructions
- Cook the pasta according to packet instructions, and leave to cool.
- Place the chickpeas on a plate and crush with a fork.
- Dice up the onion, and red pepper.
- 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.
- And as simple as that its all done and ready to serve and enjoy.
- Happy lunching!
Notes
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.