Description
A delightful, plant-based recipe that mimics the flavors of traditional tuna pasta salad without any animal products.
Ingredients
Scale
- 8 oz pasta of choice
- 1 can chickpeas, drained and rinsed
- 1/4 cup vegan mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, diced
- 1/4 cup pickles, diced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, mash the chickpeas with a fork until flaky.
- Add the vegan mayonnaise, Dijon mustard, lemon juice, red onion, celery, and pickles to the mashed chickpeas. Mix well.
- Fold in the cooled pasta and season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a gluten-free option, use gluten-free pasta.
- Feel free to add other vegetables like bell peppers or corn for extra flavor.
- This salad can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Creamy Vegan Tuna Pasta Salad