Cometh the Summer, cometh the salad! This month a high protein salad bursting with taste and nutrients. I’ve served this a few times to my fish eating friends, and never had any complaints.
Roughly mashed chickpeas, combined with the right flavouring, makes a great “tinned tuna” substitute. Try it in sandwiches and on baked potatoes. For a more “fishy” taste, add finely chopped nori.
Vegan No-Tuna Pasta Salad (serves 2 as main course)
1 tin of chickpeas, drained
200g wholemeal pasta, cooked
2 large spring onions, chopped
1 red pepper, chopped
Handful of radishes, chopped
Sweetcorn, small tin or cup of frozen sweetcorn, defrosted
Handful of fresh parsley, chopped
Handful of fresh dill, chopped
Handful of watercress, chopped
1 tbsp capers
1 tbsp gherkins, chopped
Salt and pepper to taste
For the dressing:
2 heaped tbsp vegan mayo
Juice of 1/2 lemon
1-2 tsp caper water
Squirt of Sriarcha (optional)
1/ Roughly smash the chickpeas with a potato masher until about two thirds are broken up.
2/ Mix the dressing ingredients together until smooth and combined. Add more mayo if the dressing is too thin.
3/ Combine all the ingredients together in a bowl – season to taste, and serve.