Greek Pasta Salad with Homemade Vegan Feta (Edit recipe)

Ingredients

for the salad

• 300 grams Fusilli Pasta
• 0.5 whole English Cucumber, diced
• 200 grams cherry tomatoes, quartered
• 0.5 whole Red Onion, finely sliced
• 100 grams Kalamata Olives, halved
• 1 bunch Parsley, Flat Leaf, roughly chopped
• 1 bunch Basil, Fresh, torn

homemade vegan feta

• 280 grams Tofu, firm, pressed
• 3 Tbsp Lemon Juice
• 2 Tbsp Apple Cider Vinegar
• 2 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Nutritional Yeast
• 1 tsp Oregano, Dried
• 0.5 tsp garlic granules
• 0.5 tsp onion granules
• 1 tsp Maldon Sea Salt Flakes
• 0.75 tsp Black Peppercorns, Ground Fresh

crispy chickpeas

• 400 grams Chickpeas
• 1 Tbsp Extra Virgin Olive Oil
• 1 pinch Maldon Sea Salt Flakes
• 1 pinch Black Peppercorns, Ground Fresh

creamy lemon herb dressing

• 4 Tbsp Vegan Mayo - Primal Kitchen
• 2 Tbsp Extra Virgin Olive Oil
• 1 whole Lemon, juice of 1/2-1 lemon
• 0.5 whole Lemon Zest, zest of 1/2 lemon
• 1 tsp Dijon Mustard
• 1 clove Garlic, finely grated
• 1 tsp Oregano, Dried
• 0.5 tsp Basil, Dried
• 1 tsp Pure Maple Syrup
• 1 - 2 tsp Ice Water, (if needed)
• 1 pinch Maldon Sea Salt Flakes
• 1 pinch Black Peppercorns, Ground Fresh