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