Easy to prepare cold dishes are my favorite during the hot summer days! Although this one does involve a pot of boiling water for the pasta, you don’t need to slave all day in the kitchen to whip this satisfying recipe up. The multicolored veggies and pasta make this dish a lovely add to any picnic and it is also very versatile– eat it as is, on a bed of greens, or put it in a sandwich. It is also a great source of zinc, folate, and protein, thanks to the chickpeas we use to make “tuna”.
This is a slightly modified version of Colleen Patrick-Goudreau’s recipe from her amazing cookbook, The Vegan Table. They have very kindly given me permission to re-post this recipe. I highly recommend this book– the recipes are interesting and the book is filled with colorful photos as well as tips for a great dinner party and delicious menu ideas. I also love the way she discusses veganism for the people who have chosen this lifestyle and those who are a part of their lives. You can learn more about Colleen and check out her other books and work over at Compassionate Cook.
Here is the recipe, try it out and let me know how you like it!
Faux Tuna Pasta Salad
Reprinted with permission from The Vegan Table by Colleen Patrick-Goudreau
You will need a food processor for this recipe. (I love my Ninja blender set!)
Feel free to substitute out any of the ingredients or add more of what you like!
- 2 cans chickpeas, drained and rinsed OR 3 cups of fresh beans soaked and cooked from scratch
- 1/2 – 1 cup of cooked multi colored shell pasta
- 1/2 cup eggless mayonnaise (I love Follow Your Heart’s Veganaise, it’s yummy and even better than the real thing because you don’t have to feel weird about eating raw eggs now!)
- 1/2 small red bell pepper, finely chopped
- 1/2 small yellow bell pepper, finely chopped
- 1 large carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 2 TBSP fresh or dried parsley, finely chopped
- 1 TBSP Dijon mustard
- 1 TBSP relish
- 1 – 2 TBSP of Herbs de Provence
- Salt and pepper to taste
Prep the chickpeas. Grind chickpeas in a food processor or blender down to small flaky pieces. (It only took me a few pulses to get it to this texture.)
Mix it up. In a large bowl mix the chickpeas with the veggies, condiments, and seasonings. Add the pasta. Mix well so that the ingredients are evenly distributed. Taste test, add more seasoning if desired. Enjoy!