This healthy pasta salad recipe is made with roasted zucchini, olives, and vegan tuna.
Chickpeas, soy sauce, and nori sheets are blended into a creamy mixture for a quick plant-based alternative to tuna.
A bowl of this pasta salad gives you plenty of fibres, proteins, and unsaturated fats, all in under 500 calories.
Toss diced zucchini with oil and salt in a baking tray and roast them for 20 minutes at 200°C (390°F).
Cook the fusilli according to packet instructions. Make sure the pasta is cooked through but firm to the bite.
Then, drain and set aside.
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In a food processor, pulse chickpeas with soy sauce, rice vinegar, garlic powder, water, and flaked nori sheet into a paste that looks like mashed tuna. Then, season with salt to taste.
In a salad bowl, combine pasta, zucchini, vegan tuna, olives, and capers. Give it all a good stir and garnish with lemon zest and black pepper.
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