Fishless Tuna Pasta Salad
Ingredients
- 400 g/14 oz canned chickpeas
- 56 g/2 1/4 oz vegan mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp red wine vinegar
- Large pinch of salt
- 100 g/3 1/2 oz penne pasta (gluten-free)
- 2 gherkins (pickles), sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and freshly ground black pepper
- 1 tbsp spring onions (scallions)
Preparation
Pulse the chickpeas in a food processor 2 or 3 times. Stir in the mayonnaise, mustard, vinegar and salt. Set aside.
Cook the macaroni in a pan according to the packet instructions. Drain and refresh in cold water. Combine the pasta with the gherkins (pickles), oil and lemon juice. Stir through the chickpeas mix and season.
