In a large salad bowl, combine all the salad ingredients (excluding the pasta). Save garnish for topping once you've adding the dressing.
Using a food processor, add all of the dressing ingredients and blend until creamy. If the avocado you're using isn't soft, you may need to add a touch more liquid to make it creamier. In that case, you can add more olive oil or some water.
While you're making the dressing, boil a large pot of water and add the Chickapea pasta. Bowl until al dente. Remove from hot water immediately and either put in a bowl of cold water or run under cold water.
Combine the salad ingredients, with the pasta and mix together with the dressing. Refrigerate for 2 hours before serving or enjoy immediately if you can't wait that long ;)
*Bring a pot of water to boiling, toss in broccoli and cook for 3 minutes or steam.You still want it to be crunchy.
**Fresh corn is best if you can get your hands on some!
One of the reasons I love this pasta is that it's got "substance" to it. Meaning, it feels like you're actually eating something and you feel satisfied after a bowl of this pasta - that's thanks to the protein and fibre.... Read More