About the Recipe
Ingredients
2 cups lentil pasta
½ red capsicum, diced
1 stalk celery, diced
1 spring onion, sliced
6 cherry tomatoes, chopped in half
1 cup baby spinach, sliced
1/4c coconut yoghurt
1/4cup vegan mayonnaise (or more coconut yoghurt)
3 teaspoons apple cider vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon coconut sugar (Optional)
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tin of chickpeas
1 tbs BBQ sauce
1 tbs coconut aminos
Preparation
Cook pasta as per instructions, drain, rinse, then allow to cool for 10 mins.
Preheat oven to 180c.
Rinse and drain chickpeas, coat in BBQ sauce & coconut aminos.
Place chickpeas on a tray and bake for 20 mins, turning half way.
Prepare vegetables add to a large salad bowl.
Mix yoghurt, mayonnaise, ACV, mustard, sugar, salt & pepper together in a bowl. Add to vegetable mix.
Add pasta to vegetables & dressing. Mix until well combined.
Cover & store in the fridge for 2-3 days.