1 Can of Chickpeas, drained
60g Pasta (small pasta shells)
70gr vegan mayonnaise
1 Tbsp. of Mustard
1 Tsp. Black Salt – Kala Namak
Cook the Pasta in some salt water until “al dente”. Set aside and let it cool off.
Then add into the food processor the chickpeas and the pasta and pulse a few times. You still want chunks.
Chopp the Chives and the Pickle.
Poor the chickpea-pasta mix into a bowl and mix it with the Mayonnaise, Mustard, Chives, Pickle, Salt, Pepper and, very important, the Black Salt.
Stir it well. It’s ready to serve! And Enjoy
Tip: If you prepare it the day before, you can bring the moist back by stirring in some rice or soy mylk before serving.
it is the best VEGG Salad from all EGG Salads i ever had! ❤️
thanks cressida!! 💜