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Vegan Chickpea Pasta Salad

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Total Time
15 mins
Servings: 3 -4 servings
Course: Lunch
Cuisine: Vegan , gluten-free

Ingredients

  • 2 cups uncooked GoGoQuinoa Super Grains Fusilli
  • 1 can of chickpeas 540 mL or 18 fl oz can, rinsed and drained well
  • 2 ribs celery 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 sprigs green onion finely diced (use 2 if you like them a lot, otherwise just use 1)
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately or chill as a great lunch for later or potluck salad!