Ingredients
For the Chickpea ‘Chuna-Mayo’:
- 130g chickpeas, rinsed & drained
- 1/3 small red onion, finely chopped
- 1/3 stick celery, finely chopped
- 1 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tbsp dill, chopped
- 1 tsp soy sauce
- 1/2 tsp dijon mustard
- 1/2 tsp capers, finely chopped
- Salt
- Pepper
For the salad:
- 1/2 cup dried penne pasta
- 1/2 tbsp olive oil
- A pinch of salt
- Handful lettuce, shredded
- 4 cherry tomatoes, sliced
Instructions
For the Chickpea ‘Chuna-Mayo': Mash the chickpeas with a fork or blend in a food processor, then add the remaining ingredients and mix through until well combined. 
For the salad: Cook pasta according to instructions on the package. Drain, rinsed and drizzle with olive oil. Combine the cooked pasta and Chickpea Chuna-Mayo together, add in the shredded lettuce and sliced cherry tomatoes then mix them through. Serve with vegan waffle biscuits and dark chocolate pieces, caramel biscuit spread in the food cup, and cucumber rings and edamame as a snack.
