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Genna Smith-Helberg

WHOLEWHEAT PASTA SALAD WITH CHICKPEA MAYO

Do you throw away your chickpea water??? Don't!!!

This recipe is super healthy with no waste and also fresh & delicious.



PASTA SALAD:

Ingredients:

Wholewheat pasta (any type you like)

Roasted sweet potato cubes

Cherry Tomatoes halved

Avocado diced

Whole sweetcorn kernels

Chickpeas roasted


METHOD:

Turn up your oven to 180 degrees.

Bring a pot of water to the boil, add pinch of salt and oil.

Once the water is boiling add your wholewheat pasta

Then, Toss your sweet potato in macadamia oil and kosher salt. Roast in the oven for about 40mins. Take out and cool.

Then, do the same with your drained chickpeas **KEEP the chickpea water aside for the dressing!

Roast the chickpeas for about 30mins until crispy. Remove from the oven and immediately spice with salt and thyme. Set aside to cool


CHICKPEA MAYO:

In a bowl, add 100ml drained chickpea water, 300ml macadamia oil, salt and freshly squeezed lemon to taste (You can add 2 cloves of garlic to make this an aioli )

Blend the ingredients for about 30 seconds.

The chickpea water serves as an emulsifier, thus it is an egg substitute

Your mayo is now done


ASSEMBLE THE SALAD:

Mix your delicious creamy chickpea mayo with your cooked and drained pasta.

Add the rest of the ingredients to the bowl.

Add fresh herbs of your choice.

Woow doesn't it look amazing!!!


Top Tip: You can make more chickpea mayo and keep it in the fridge after which it will thicken and last for 2 weeks!


Enjoy!!!

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