In a large salad bowl, combine the Bell Pepper (1), Broccoli Florets (1 cup), Corn Kernels (1 cup), 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 (1/2 cup), Sunflower Seeds (1/4 cup), Lime Juice (1/4 cup), Extra-Virgin Olive Oil (1/2 cup), Sea Salt and Pepper (to taste). Blend until creamy.
While you're making the dressing, boil a large pot of water and add the Chickpea Pasta (1 package). Bowl until al dente. Remove from hot water immediately and either put in a bowl of cold water or run under cold water.
Combine the salad ingredients, with the pasta and mix together with the dressing. Refrigerate for 2 hours before serving or enjoy immediately if you can't wait that long. Enjoy!