Chickpea 'Tuna' Pasta Salad — a plant-based British recipe by BOSH!
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Chickpea 'Tuna' Pasta Salad

Cook: 20 min
Serves 2

Ingredients

  • 4 tbsp hummus
  • 1 tbsp olive oil
  • 1 x 400g can of chickpeas
  • 1 celery stick
  • 3 spring onions
  • 1 carrot
  • 1 small cornichon - or 4 capers
  • 1 Juice of 1 lemon
  • 1 sprig of dill
  • parsley
  • Salt & pepper to taste
  • 125g fusilli pasta
  • 1 tbsp balsamic vinegar
  • 50g rocket
  • 10 cherry tomatoes

Method

1

Cook the pasta

  • Cook the pasta according to package instructions (approx 9-11 minutes) in a big pot of boiling salted water
2

Prepare the fresh ingredients

  • Drain, rinse and mash the chickpeas with a potato masher
  • Trim and very finely chop the celery
  • Trim and finely slice the spring onions
  • Peel and finely grate the carrot
  • Finely chop the cornichons
  • Zest and juice the lemon
  • Pick the dill and parsley leaves and finely chop
3

Drain the pasta

  • Drain the pasta using a colander, drizzle over a little olive oil and toss (this will prevent the pasta from sticking) and leave to cool slightly
4

Make the chickpea “tuna”

  • Add the hummus and olive oil to a large bowl and stir to combine
  • Add the prepared fresh ingredients to the bowl and fold to combine and coat
  • Taste the mixture and season to perfection with salt and pepper
  • Add the pasta to the bowl and fold to combine and coat
5

Build the salad and serve

  • Halve the cherry tomatoes
  • Spoon the Chickpea “Tuna” Pasta Salad into serving bowls
  • Dress the bowls with rocket and cherry tomatoes, drizzle with a little balsamic vinegar and serve immediately