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Vegan Tuna Pasta Salad Bonnie Serene Trail Ingredients 8 ounces uncooked pasta, (2 cups or 227g) 15 ounces can of chickpeas, drained and rinsed, (439g) 1/4 cup diced celery, (1 rib or 40g) 1/4 cup diced red onion, (40g) 1 cup frozen peas, (134g) 1 teaspoon chopped fresh dill 1-2 crushed nori sheets (optional) For the Dressing 1 cup vegan mayonnaise, (225g) 2 teaspoons Dijon mustard 2 tablespoons lemon juice 1/2 teaspoon old bay 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon paprika 1/8 teaspoon Kala Namak (Black Salt) Instructions Boil the pasta to al dente according to the package instructions (around 7 minutes)
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