CHICKPEA CHUNA PASTA SALAD

SERVES 4 | TAKES 15-20 MINUTES

• MACROS

  Calories (Kcal): 611

  P: 37g

  C: 109g

  F: 6g

INGREDIENTS

• 1 can chickpeas, rinsed and drained

• 3/4 cup vegan yogurt (unsweetened soy is recommended for the most neutral taste)

• 1/2 lemon, juiced

• 2 tbsp capers

• 1 sheet nori, ripped into pieces

• Handful of chives, chopped

• 1 tsp dijon mustard

• 1/2 tsp each garlic and onion powder

• Salt & pepper

• 1/2 cucumber, diced

• 1 cheek red capsicum, diced

• 125g red lentil pasta (or protein pasta of choice)

METHOD

1. Cook your pasta according to packet instructions, and set aside once cooked.

2. While the pasta is cooking, place all the chickpea tuna ingredients except the cucumber and capsicum into a large bowl and mash with a large fork or potato masher until chickpeas are broken down and you have a more homogenous consistency.

3. Stir in the cucumber and capsicum.

4. Once your mix is ready, stir through your prepared pasta. You can either have this warm or place in the fridge for a few hours and enjoy it as a cold pasta salad!