How to make Vegan Tuna Pasta Salad

BY FOODACIOUSLY

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This healthy pasta salad recipe is made with roasted zucchini, olives, and vegan tuna.

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Chickpeas, soy sauce, and nori sheets are blended into a creamy mixture for a quick plant-based alternative to tuna.

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A bowl of this pasta salad gives you plenty of fibres, proteins, and unsaturated fats, all in under 500 calories.

quick
dairyfree
vegan
lowfat
fibrerich
lowsugars

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Step 1Part 1

Toss diced zucchini with oil and salt in a baking tray and roast them for 20 minutes at 200°C (390°F).

Step 1Part 2

Cook the fusilli according to packet instructions. Make sure the pasta is cooked through but firm to the bite.

Step 1Part 2

Then, drain and set aside.

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Step 2

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.

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Step 3

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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