Chickpea Tuna Pasta Salad (Vegan)
This fast and fresh Chickpea Tuna Pasta Salad is a plant-based spin on a classic summer favourite; with a creamy tangy sauce, a chickpea “tuna” smash, small pasta and lots of veggies for crunch.
Welcome to day 2 of my mini pasta salad series and this vegan take on a classic tuna pasta. It has all the usual ingredients of pasta, a creamy tangy sauce, some sweetcorn and other vegetables, while the tuna is swapped out for a chickpea tuna smash. Similar to my sandwich filler recipe, it uses chickpeas and unsweetened yoghurt for the base (no mayo here!) as well as gherkins, spring or red onion and lemon juice for flavour. Scoop this onto the pasta and toss together for a fast and fresh lunch or dinner option.
Why will I love this pasta salad?
This is so good:
- Fresh, summery and vibrant
- Crunchy, creamy and tangy
- Rich with flavour and lemony tang
- Naturally plant-based, egg-free, dairy-free and tuna-free
- Easily gluten-free
- Also nut-free and mayo-free
- Uses yoghurt instead
- High in fibre
- Veggies and chickpeas
- A great source of protein
- Chickpeas
- Easy to make in a few steps
- Ready in 20 minutes or less
- Ideal for meal prep
- Keeps well in the fridge for a few days
- Everyone will love it
- Use your favourite small pasta (I’ve used cavatelli)
- Has the classic crunch, tang and richness of tuna smash
- Delicious for lunch or a light dinner
- Travels well in a lunchbox
If you already love the sound of this recipe then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the pasta:
- Small pasta shapes: I used cavatelli here but any small pasta will work.
- Cherry tomatoes: chopped small.
- Sweetcorn: a classic for tuna salad.
- Radishes: I love the colour and crunch they add.
- Spring onions: or you can use red onion.
- Fresh mint and chive: chopped up and torn to add to the salad.
- Fresh rocket: I love the peppery flavour or another salad leaf will also work.
As for the chickpea “tuna”:
- Chickpeas: these smash so well to a chunky texture.
- Thick dairy free yoghurt: I use either Cocos coconut yoghurt or NUSH thick dairy-free yoghurt. You want one that is unsweetened, thick and creamy like Greek-style.
- Chopped chive
- Spring onion
- Gherkins: chopped small add lots of crunch and flavour.
- Dijon mustard: for richness and sharp flavour.
- Lemon: for a fresh tang.
- Nutritional yeast: this adds a lovely richness without being cheesy but you can leave it out.
- Salt and pepper: to season.
Finally, for the dressing:
- Thick dairy-free yoghurt
- Runny smooth tahini: to ad richness and creaminess.
- Lemon
- Dijon mustard
Is this gluten-free and nut-free?
This is naturally nut-free and make it gluten-free by using gluten-free pasta shapes.
How do I make this?
This is ready in a few steps:
- Cook the pasta according to packet instructions: and allow to cool.
- Chop the veggies: for the salad.
- Smash the chickpeas with the other ingredients: for the tuna.
- Stir together the salad dressing ingredients: until smooth.
- Add the pasta and veggies to a bowl: with some of the dressing and toss well.
- Plate up and top with the chickpea tuna and more dressing: and enjoy.
How long will it last?
This will keep for 2-3 days in the fridge in a sealed container (best to keep the rocket on the side to make sure it stays fresh).
What other recipes can I try?
For more pasta and grain salads:
- Courgette Lemon and Butterbean Orzo Pasta Salad
- Watermelon Hot Honey Tofu Halloumi Couscous Bowls
- Cashew Kale Quinoa Bowls with Crispy Tofu
- Guacamole Pasta Salad
- Chickpea Caesar Pasta Salad
Chickpea Tuna Pasta Salad (Vegan)
This fast and fresh Chickpea Tuna Pasta Salad is a plant-based spin on a classic summer favourite; with a creamy tangy sauce, a chickpea “tuna” smash, small pasta and lots of veggies for crunch.
Ingredients
For the Pasta:
- 140g small pasta shapes
- 140g cherry tomatoes, in ½ or ¼
- 1 small tin sweetcorn (165g, drained weight)
- 4-6 radishes, thinly sliced
- 2 spring onions, thinly sliced
- A few sprigs fresh mint and chive, chopped/torn
- 2 handfuls fresh rocket
For the Chickpea “Tuna”:
- 240g chickpeas (from 1 tin, drained)
- 2 large tbsp thick dairy-free unsweetened yoghurt (Greek-style)
- 1 tbsp freshly chopped chive
- 2 spring onions, chopped
- 30g gherkins, chopped small
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast, optional
- Salt and pepper
For the Dressing:
- 60g thick dairy-free unsweetened yoghurt (Greek-style)
- 1 tbsp runny smooth tahini
- ½ lemon, zest and juice
- ½ tsp Dijon mustard
Instructions
- Start by cooking the pasta and drain and rinse under cool water.
- Chop up the vegetables.
- For the chickpea “tuna” add all of the ingredients to a shallow bowl and mash with a fork to a chunky mix, with some larger chunks of chickpeas.
- For the dressing, add the ingredients to a bowl and whisk until smooth. Season with salt and pepper.
- Add the pasta with the tomatoes, sweetcorn, radishes, spring onion, fresh herbs and rocket to a bowl and pour over the dressing. Toss well.
- Divide the pasta salad between two bowls and then either spoon or use an ice cream scoop to add the chickpea “tuna” on top.
- Enjoy straight away or keep in a sealed container for 2-3 days in the fridge. It’s best to add the rocket just before serving so it doesn’t wilt.
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Stay in touch
I look forward to hearing what you think of this Chickpea Tuna Pasta Salad so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With chickpea tuna love x
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