Ingredients

• 1 box chickapea pasta SALAD
• 1 yellow or orange sweet pepper finely sliced SALAD
• 1 cup broccoli florets, lightly blanched* SALAD
• 1 cup corn kernels** SALAD
• Half a red onion, finely chopped SALAD
• Garnish: Sprouts, microgreens or fresh basil SALAD
• 1 avocado DRESSING
• 1 garlic clove DRESSING
• 1/2 cup fresh basil DRESSING
• 1/4 cup sunflower seeds DRESSING
• 1/4 cup lime juice DRESSING
• 1/2 cup extra-virgin olive oil DRESSING
• Sea salt and pepper to taste DRESSING

Instructions

1. In a large salad bowl, combine all the salad ingredients (excluding the pasta). Save garnish for topping once you've adding the dressing.
2. 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.
3. 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.
4. 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 ;)