Vegan Tuna Pasta Salad

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

1 14.4 ounce jar of hearts of palm in water or brine, drained

1 15 ounce can of chickpeas, drained

88 ounces dry whole grain elbow macaroni noodles (4 cups cooked) or choose any size or type of noodle, including gluten-free noodles for a gluten-free option

½ cup green onions, chopped

½ cup celery, chopped

6 baby bell peppers, diced, or 1 red bell pepper, diced

½ cup green peas (fresh, canned or frozen) cooke frozen peas first and allow to cool

½ cup sliced grape tomatoes

½ lemon, squeezed

1 cup cashew mayo, divided reserve ½ cup

2 Tablespoons chopped seaweed, dulse or sea kelp granuals

2 teaspoons black salt

2 Tablespoons dijon mustard

¼ cup chopped parsley

Directions at kathysvegankitchen.com

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