Chickpea ‘tuna’ pasta salad with sweetcorn, pepper, spring onion and red onion.

So I went through a phase of having tuna pasta nearly every day when I was at uni – fair to say I was a little obsessed. It’s one thing I really missed when I turned veggie, but then I discovered chickpea ‘tuna’ and it’s a game changer!! Obviously, I can’t lie to you and say the texture and taste isn’t the exact same, but the flavour of the chickpeas, lemon and mayo make a lovely pasta salad to fight the cravings!

It’s a super simple and quick recipe that just takes just 15 minutes to make 🙂

It makes the perfect bowl to bring to a BBQ, for a packed lunch or just whenever you fancy it!

I packed mine with lots of goodness (and pretty colours!!!) – sweetcorn, peppers, red onion and spring but you can put whatever you want in yours.

I used Vegenaise which takes just like egg mayonnaise. You can find it in most supermarkets these days 🙂

You can keep it in the fridge for 3-4 days.

Give it a go and let me know how you get on! 🙂

Prep time: 3 mins

Cooking time: 12 minutes

Total time: 15 minutes

Serves: 4

Ingredients

• 400g pasta
• 1 tin chick peas
• 1/2 lemon, juiced
• 4 tbsp vegan mayonnaise
• 1 tsp salt
• 1 tsp pepper
• 1/2 red pepper
• 1 cup sweetcorn
• 2 stems spring onion
• 1/2 red onion

Instructions

1. Put your pasta on to boil. Check your packet for cooking times as this can vary.
2. Mash your chickpeas up in a large bowl with the juice squeezed from half a lemon, mayonnaise, salt and pepper.
3. Add your chopped pepper, sweetcorn, spring onion and red onion and mix together.
4. Drain and run your pasta until cold water until it becomes cool.
5. Mix your cold pasta into your chickpea mix and season with more salt and pepper to taste.
6. ENJOY!!!!!