Chickpea Tuna Pasta Salad
This vegan Chickpea Tuna Pasta Salad recipe features a unique twist with a plant-based "tuna" made from mashed chickpeas, diced capers, crushed nori sheet, vegan fish sauce, lemon juice, and seaweed salt. Mixed with diced red onion, celery, frozen peas, Greek yogurt, vegan mayonnaise, and English mustard, this flavorful blend is combined with cooked pasta and fresh dill. Simply dice the veggies, cook the pasta, mash the chickpeas
Serves: 2
25 minutes.
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- 1 jar chickpeas
- 1 tbsp diced capers
- 1 nori sheet
- 1 tbsp vegan fish sauce
- Salt
- Juice of 1/2 lemon
- 1 red onion
- 1 celery stick
- 100g frozen peas
- 4 tbsp greek yogurt
- 4 tbsp vegan mayonnaise
- 1 tsp English mustard
- Fresh dill
- Pasta for 4
🔄Issy Sedgwick's Suggested Substitutes
Chickpeas White beans or lentils
Capers Chopped green olives
Nori sheet Dulse flakes or kelp powder
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