Vegan Chickpea Pasta Salad
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Prep Time
15 mins
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Total Time
15 mins
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Servings
3 -4 servings
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Course
Lunch
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Cuisine
Vegan, gluten-free
Vegan Chickpea Pasta Salad
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 cups fusilli pasta uncooked, GoGoQuinoa Super Grains brand
- 1 chickpeas 540 mL or 18 fl oz can, rinsed and drained well, canned
- 2 celery ribs finely diced (about 1 cup
- 1/2 cup Vegan mayo
- 1/2 lemon juiced
- 1/2 tsp dulse flakes or shredded roasted nori
- 1-2 green onion finely diced (use 2 if you like them a lot, otherwise just use 1, sprigs
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook 2 cups of GoGoQuinoa Super Grains Pasta Fusilli in a boiling pot of water until al dente (about 7 minutes). Drain and rinse well with cold water to prevent sticking, then set aside.
- In a large bowl, use a pastry cutter or fork (or you could pulse a few times in your food processor) to "flake" the chickpeas. They won't be all uniform, but just cut them into flake-like proportions. The skin of the chickpeas sort of peeling off in the process is what gives a lot of that flaky tuna-like texture.
- Add the vegan mayo, lemon juice, dulse flakes, green onion, salt and pepper and combine. Add the pasta and mix well until pasta is coated into this mixture.
- Serve immediately or chill as a great lunch for later or potluck salad!
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