Vegan Tuna Pasta Salad
This tuna pasta salad, from which this recipe is inspired, is a classic in my family. I veganized it by replacing the tuna with chickpeas and the yogurt with vegan yogurt.
Vegan yogurt becomes more and more accessible. It can be found on the shelves of regular grocery stores, in a vegan section, close to dairy products, but not next to regular yogurts.
Prep : 15 min
Cooking : 10 min
Servings : 3
Ingredients
⅓ cup (75 ml) sliced almonds
2 cups (500 ml) farfalle pasta
1 ½ cups (375 ml) chickpeas (cooked or canned)
1 cup (250 ml) red grapes, halved
1 cup (250 ml) plain vegan yogurt (I used Riviera's)
½ small onion, finely diced
1 tsp (5 ml) curry powder
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) salt
Preparation
Preheat the oven to 400 F. Prepare a baking sheet and spread the sliced almonds on it. Grill for a few minutes, careful to watch the cooking regularly.
Cook pasta according to package directions, then drain.
In a bowl, mash the chickpeas using a potato masher or fork. You can also use a food processor to roughly chop them.
In a serving bowl, combine all the ingredients together. Serve cold or warm.
