2/3 cups whole wheat or gluten free pasta (i had penne, elbows would be good too)
1/2 cup canned, drained chickpeas
1 tbsp Just Mayo
1/2 medium cucumber, diced
1/4 cup diced tomato (sundried or fresh)
2 tbsp diced white onion
2 tbsp sliced black olives
Cook noodles according to manufacturer’s instructions. Drain and allow to cool in the fridge for at least 30 minutes. It’s a good idea to dice the vegetables while it cools. Slightly process chickpeas in a food processor. I used the nutribullet with the less sharp blade (not the one to juice/extract) attachment. Chickpeas will be slightly smooth, a little chunky, and its OK if there are still some solid peas. The idea is for it to be similar to tuna, so be careful not to over process (it’ll get smooth like hummus if you over process). Combine cooled noodles, just mayo, veggies, and chikpeas in a bowl and mix well. Sprinkle a bit of sea salt and pepper according to your taste. Serve cold, makes one serving; recipe multiplies easily.