400 g/14 oz canned chickpeas
56 g/2 ¼ oz vegan mayonnaise
1 tbsp Dijon mustard
1 tsp red wine vinegar
Large pinch of salt
100 g/3 ½ oz penne pasta (gluten-free)
2 gherkins (pickles), sliced
2 tbsp olive oil
1 tbsp lemon juice
Salt and freshly ground black pepper
1 tbsp spring onions (scallions)
Pulse the chickpeas in a food processor 2 or 3 times. Stir in the mayonnaise, mustard, vinegar and salt. Set aside.
Cook the macaroni in a pan according to the packet instructions. Drain and refresh in cold water. Combine the pasta with the gherkins (pickles), oil and lemon juice. Stir through the chickpeas mix and season.