A cold creamy pasta salad with a crushed chickpea protein boost and nori seaweed flakes for the fish flavour. Just throw in your favourite salad vegetables and you’ve got a delicious dish!
Serves 4
You’ll need:
480g cooked chickpeas (you can use canned chickpeas)
250g Fusilli pasta (dry weight) – or pasta of your choice
½ A red onion
½ A red pepper
A handful of raw spinach
150g cooked sweetcorn
3 Nori sheets
1 tsp dill
1 tsp salt
1 tsp black pepper
3 heaped tablespoons vegan mayonnaise
Here’s how:
- Cook the pasta according to packet instructions, drizzle some olive oil onto the cooked pasta and mix well. Leave to cool whilst you prep the rest of the ingredients.
- Drain, rinse and pat dry the chickpeas and pop them onto a flat plate. Use the back of the fork to mash them. I tend to leave some whole- crushing about 80% of them to vary the texture.
- Dice up the onion, spinach and red pepper as small as you like.
- 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 to make sure all of the ingredients are coated in mayo.
- And as simple as that its all done and ready to serve and enjoy!
Original source: https://theplantbowls.com
https://www.animalagricultureclimatechange.org/vegan-pumpkin-pasta/
