This delectable curried chickpea pasta salad is perfect for lunches, picnics, barbecues and parties.
If you follow my Instagram you know that every Sunday I make a big batch of pasta salad to pack into lunches each week. Often I lean towards my tried and true chuna mayo pasta, but this week I fancied something a little more decadent.... fit for a Queen perhaps.
I was looking up recipes for coronation chicken, as I remember my Dad always loving that as a sandwich filler growing up, however, as someone who doesn't like raisins in my savoury dishes I swayed from the classic coronation recipe.
This is my curried chickpea pasta salad, no mango chutney, no raisins, plenty of flavour that packs a punch in ya lunch.
Ingredients - Makes 10 servings
500g pasta, whatever shape your heart desires
1 tin of chickpeas, drained
1 red pepper, diced
15g fresh coriander, chopped
15g fresh parsley, chopped
50g baby spinach, chopped
3 tbsp vegan mayo
1 tbsp lemon juice
2 tsp curry powder (I used medium)
1/2 tsp turmeric
1/2 tsp garlic powder
Fresh cracked black pepper
Method
Put your pasta onto boil with a generous pinch of salt in the water, cook your pasta until it is al dente (check the packet for suggested cooking times as they vary on your pasta shape). Once boiled rinse with cold water to stop any further cooking.
Put your drained chickpeas into a bowl and mash with a fork or potato masher (if you have a food processor you can pulse the chickpeas until you reach the desired consistency.
Add mayo, lemon juice, curry powder, turmeric, garlic powder and black pepper to the chickpeas and mix well. Taste and adjust if required.
Put your cold, drained pasta to your tupperware box and add the chickpea mixture, spinach, coriander, parsley, and red pepper to the box and mix thoroughly with a rubber spatula.
Vegan VVitch Top Tips
This pasta salad can last for five to seven days as there is not dairy or egg products contained.
Store your pasta salad in a sealed airtight container
Do not leave pasta salad at room temperature for more than two hours - this is important to remember if serving at a barbecue/picnic or party.
To avoid soggy pasta salad it is important to not overcook the pasta, as the pasta will continue to absorb moisture once combined with the chickpea mixture - this is why we cook it al dente.
If you wish to add different veggies be mindful that some stay fresh longer than others. Veggies with high water content, like tomatoes or cucumber, tend to make pasta salad go soggy after a few days.
There we have it - A large tupperware container filled with curried chickpea pasta salad fit for a Queen. I hope my pasta salad top tips help you with your next creation! If you have any questions or comments why not pop them in the box below.
Blessed be,