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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