Realising with meal planning that we need a couple of use up the dregs meals towards the end of the week.
So this was a use up the slightly floppy salad veg in the fridge and a wrinkly mango kinda salad topped with pasta and chickpea ‘tuna’ mayo.
To make the chickpea tuna I just bung a drained can of chickpeas in the food processor with a good splash of lemon juice or vinegar and season well with salt and pepper. Process til it flakes then add a good dollop of vegan mayo – chopped spring onions, cucumber or sweet corn are fab additions too.
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