Creamy pasta salad with celery

Ingredients

• 450 g Pasta, without eggs
• 3 tbsp Aquafaba
• 120 ml Vegetable oil
• 60 ml Olive oil
• 25 g Chickpeas, soaked in water for 24 hours
• 1 tbsp Lemon juice, fresh
• 6 pcs Celery stalk, finely chopped
• 1 pcs Red onion, finely sliced
• 1/2 tsp Fine sea salt

Method

1. Soak the chickpeas overnight.
2. Drain and rinse in the morning.
3. Cook the chickpeas in a simmering water until tender.
4. Prepare the sauce; combine lemon juice, chickpeas, and aquafaba in a jar.
5. Process using an immersion blender until creamy.
6. While the blender is running on low, add the vegetable oil.
7. Blend until you have a smooth emulsion.
8. Transfer the mixture to bowl and whisk in the olive oil.
9. Season with salt and place in a fridge.
10. Cook the pasta according to package directions.
11. Drain and place in a bowl.
12. Add the onion, celery, and pasta.
13. Top with prepared sauce and stir.
14. Refrigerate for 30 minutes.
15. Season to taste before serving.