This vegan twist on the classic Mediterranean tuna pasta salad is packed with flavor and nutrients. It features hearty chickpeas, vibrant veggies, briny olives and capers, and a zesty lemon-herb dressing. Shredded hearts of palm and nori flakes mimic the texture and taste of tuna, while soy sauce adds extra depth of flavor. Perfect for a light lunch or a refreshing side dish!
Ingredients: 200g pasta. 1 can of chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, thinly sliced. 1/4 cup black olives, sliced. 2 tablespoons capers. 1/4 cup fresh parsley, chopped. 1/4 cup fresh basil, chopped. Juice of 1 lemon. 2 tablespoons olive oil. Salt and pepper to taste. 1 can of hearts of palm, drained and shredded. 1 tablespoon nori flakes for tuna flavor. 1 tablespoon soy sauce optional, for extra umami.
Instructions: Follow the directions on the package to cook the pasta until it is al dente. To stop the cooking, drain and rinse with cold water. Put away. Put the cooked pasta, chickpeas, cherry tomatoes, cucumber, red onion, black olives, capers, parsley, and basil in a large bowl. To make the dressing, mix lemon juice, olive oil, salt, and pepper in a small bowl with a whisk. Spread the dressing out on top of the pasta salad and gently toss everything together. Shred the hearts of palm and add them to the salad. The nori flakes will give it a tuna-like taste. You can add soy sauce for more umami if you want to. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
Elira Kuka
