Creamy Avocado Pasta Salad

In a large salad bowl, combine the Bell Pepper (1) , Broccoli Florets (175 g) , Corn Kernels (175 g) , Alfalfa Sprouts (to taste) , and Red Onion (1/2) . Save garnish for topping once you've adding the dressing.

Using a food processor, add the Avocado (1) , Garlic (1 clove) , Fresh Basil (10 g) , Sunflower Seeds (35 g) , juice from Limes (2) , Extra-Virgin Olive Oil (120 mL) , Sea Salt (to taste) and Ground Black Pepper (to taste) . Blend until creamy.

While you're making the dressing, boil a large pot of water and add the Chickpea Pasta (1 pckg) . Bowl until al dente. Remove from hot water immediately and either put in a bowl of cold water or run under cold water.