Serves 2
Prep time: 15 minutes
Cook time: 8 minutes

Chickpea Tuno Pasta Salad

Gaz Oakley

Tempt the sun out with Gaz’s Chickpea Tuno Pasta Salad, a vibrant combination of colours, crunch and flavour. And if the weather’s cool, you can heat it up with extra chilli flakes.

Ingredients

2 tbsp nori flakes, or 1 full sheet blitzed finely
3 spring onions, sliced finely
1 tin chickpeas, drained & patted dry
1 tbsp malt vinegar
Pinch sea salt & cracked black pepper
3 tbsp vegan mayonnaise, optional
1 cup/120g cucumber, deseeded & cubed
8 olives, halved
1/2 tsp dried chilli flakes
Zest & juice of half a lemon
2 cups/400g cooked pasta, I used conchiglie rigate shells

Serve with

2 tomatoes, sliced finely
Handful fresh herbs, such as basil or oregano

Method

Add the chickpeas to a mixing bowl then using a fork or an old fashioned masher, crush the chickpeas lightly, just so they break up slightly.
Add the rest of the ingredients to the mixing bowl and stir until well combined.
Serve the pasta salad on top of the sliced tomato and garnish with herbs.
The salad will keep fresh for up to 3 days stored in your Chilly’s food pot in the refrigerator.

Check out Gaz's recipes.

@avantgardevegan

He’s the star of the meat-free world. Meet Gaz Oakley, AKA The Avant Garde Vegan.

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