1 package of Chickapea spirals or penne (or other bean flour pasta)
2 Tbsp table salt (for cooking pasta)
½ red onion sliced
1 lb asparagus, washed, trimmed & cut into 2 inch pieces
2 cups broccoli cut into bite size florets
1 red bell pepper cut into 1 inch pieces
1 yellow bell pepper cut into 1 inch pieces
3 Tbsp avocado oil
1 tbsp garlic powder
1 tsp sea salt
3 cups baby spinach or other greens, washed
Dressing Ingredients:
3 Tbsp white onion, grated finely
1 tsp sea salt
1 tsp garlic powder
1 tbsp dried oregano
2 Tbsp Dijon mustard
6 Tbsp apple cider vinegar
½ cup avocado or olive oil
3 tbsp fresh lemon juice
Grate the white onion as finely as possible. In a medium sized jar with a lid, mix all of the dressing ingredients together except the oil and lemon juice. Slowly whisk in the oil followed by the lemon juice. Seal the jar and shake the contents vigorously before pouring over the salad.
Coat the veggies with avocado oil, 1 salt and garlic powder and toss to coat. Preheat oven to full broil. Broil the veggies until tender (about 8 mins), watching it closely to avoid burning. In a large pot prepare the Chickapea pasta to package specifications. Drain and rinse the pasta.
When the veggies are done cooking, remove from the oven mix veggies into the pasta. Shake the dressing thoroughly. Pour the dressing liberally over the pasta salad to taste. Toss the salad well. Serve over a bed of greens.
(adapted from: Chickapea)
