Vegan 15 minute gluten free pasta saladPrint This
- 200 gluten free brown rice pasta (available on healthy brands)
- 1 red onion
- 1 large cucumber
- 200 g cherry tomatoes
- 1 x 400g tin chickpeas
- 1/2 cup black olives
- 1/4 cup sunflower seeds
- 2 handfuls of parsley
- For the dressing
- 1 lemon (juice only)
- 3 tbsp apple cider viegar
- 2 tbsp olive oil
- 2 garlic cloves (minced)
- 1 tsp chilli flakes
- pinch of salt
- pinch of pepper
Cook the pasta as per the packet instructions.
Toast the sunflower seeds ( fry or oven)
Slice the red onion, dice the cucumber, quarter the cherry tomatoes, drain and rinse the chickpeas, chop the parsley and halve the olives. Add all these ingredients to a mixing bowl, along with the sunflower seeds.
Prepare the dressing by mixing all the ingredients together in a small bowl.
Drain the pasta, run cold water through it, then transfer the pasta to the mixing bowl and pour the dressing on top.
Stir the pasta salad to combine.
Serve with a sprinkling of parsley and any leftover sunflower seeds.
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