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)

Ingredients:

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)

 

Method:

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.

 

PDF Version:

Vegan No Tuna Pasta Salad