Laura's Vegan Table


  • 8 oz pasta (a cut pasta like shells or elbows work best)
  • 1 cup of cooked chickpeas
  • 1/3 cup balsamic vinegar
  • 1/2 teaspon dijon mustard
  • 1 tablespoon capers
  • 1/4 tsp dulse flakes
  • salt + pepper to taste

The original version of this was always a favorite for my husband – so of course I wanted to make him a vegan version that he would also enjoy. It’s very simple and makes a great, healthy lunch. I used chick peas that I mash a bit and add seasonings to mimic the tuna. The dulse flakes have a slightly fishy flavor and the vinegar and capers bring it all together for a nice flavor and texture. My go to pasta to use for this dish is Vesuvio pasta – an Italian pasta named after the volcano for it’s shape. It can be a little harder to find but any short cut pasta will do. This dish is great for a picnic too!


Cook the pasta according to package instructions. While pasta is cooking, mash the chickpeas in a medium bowl with a fork or masher. When the pasta is done cooking, drain and let cool for a bit, then place back in the pot. Add the chickpeas and the remaining ingredients to the pasta and stir well to combine and coat everything. Taste to see if it needs any more seasoning. Serve at room temperature.