I love pasta – who doesn’t love pasta? Since starting a vegan diet my pasta dishes have mostly been tomato based, but I used to enjoy a salad with tuna, mayonnaise and sweetcorn. When I heard that there was an alternative to this, I thought I’d try to make a vegan version. The secret ingredient? It’s that magical multipurpose gem again – chickpeas!
I was planning on adding vegan mayonnaise to this recipe, but I found with the creaminess from the mashed chickpeas and the avocado, that it really didn’t need it.
I put my remaining pasta mix into the fridge and it served me well for three delicious and filling lunches, I can see this becoming a regular lunch at The Sparkle Nest!
I hope you enjoy it too.