Vegan Chickpea Avocado Pasta Salad
Chickpea Avocado Pasta Salad is a creamy and delicious dish to savour on a summer day. Colourful, healthy, and truly tasty are just some words that describe this magnificent and lingering salad.
Calories: 908kcal
Equipment
- hand blender
- Large cutting board
Ingredients
- 1/2 cup chickpeas
- 1 cup pasta shells
- 1/2 half yellow and red bell pepper
- 2 stalks celery
- 6 cherry tomatoes
- 1/2 cup red onion
- seasoning
For the avocado dressing:
- 1 avocado
- 1 clove garlic
- 1 tsp Dijon mustard
- 1/2 cup dill
- 1 pinch sea salt
- 1 pinch pepper
- 1/4 cup water
Instructions
- How to make the creamy avocado dressing: in a food processor or hand blender, combine avocado with one clove of garlic, 1tsp of Dijon mustard, chopped dill, and seasoning. Adjust some water at your liking to obtain a paste looking like a creamy/liquid sauce. It shouldn’t be too thick once it is ready to set aside and cut the veggies.
- Take a large cutting board and start cutting all the veggies. Try to chop all the veggies in cubes of the same sizes. Take a big bowl, and nicely arrange all of them.
- Pour over the avocado dressing and mix gently to coat all the aromas.
- Now spoon in.
Nutrition
Calories: 908kcal | Carbohydrates: 131g | Protein: 28g | Fat: 34g | Saturated Fat: 5g | Sodium: 218mg | Potassium: 2177mg | Fiber: 27g | Sugar: 15g | Vitamin A: 2993IU | Vitamin C: 74mg | Calcium: 206mg | Iron: 7mg