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All recipes are deliciously vegan.

Pasta Salad with Avocado and Chickpeas

gluten free
wheat free
quick meals, fast feeds
cheap as chickpeas
low fat low sugar, diabetic friendly
1 spoon difficulty rating

30 minutes

Serves: 2-4

Pasta Salad with Avocado and Chickpeas

This protein-packed pasta salad featured in Mood Food cookery demonstrations by our ex-food & cookery manager, Helen Wilson. She now runs vegan food blog www.lotsofnicethings.com

Ingredients: 

  • 50g/1¾oz baby pasta shapes, like cochiglette or use gluten-free pasta if required
  • 1 tin chickpeas, drained
  • 1 beetroot, peeled and cubed
  • Juice of 1 orange
  • 1 avocado, sliced
  • ½ yellow pepper
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tbsp vegan mayonnaise

Method: 

1. Cook pasta according to packet instructions (takes around 13 mins).

2. Meanwhile, lightly toast the seeds under a grill on in a small dry frying pan on a low heat. 

3. Put all remaining ingredients into a mixing bowl, then add the seeds.

4. Once pasta is cooked, allow it to cool before adding everything together and mixing well. Serve with green salad leaves.

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