Mediterranean Pasta Salad

Serves: 4

Beans

3/4 cup dry chickpeas

overnight soak chickpea in water.

1/2 tsp salt
4 and 1/2 cups water

Cook chickpea in instant pot, high pressure in manual mode for 20 minutes and let the pressure release naturally.

Dressing

1/4 cup olive oil
1/4 cup red wine vinegar
3 tbsp fresh lemon juice
1 and 1/2 tbsp mustard
1 and 1/2 tbsp maple syrup
2 tsp dried oregano
1 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp crushed red pepper flakes

In a small bowl, whisk all the dressing ingredients together

Pasta Salad

16 ounces gluten free pasta

Cook pasta according to package direction. (The instruction for my trader joe's brown rice pasta says cook for 7 to 10 minutes, but i cooked for 12 minutes) Rinse under cold water to stop cooking, drain and set aside.

1/2 cup red onion, chopped
1 and 1/2 cup regular cucumber, chopped
1 cup grape tomato, halved
1/2 cup kalamata olives, halved or sliced
14.1 ounces can artichoke hearts, drained, rinsed and sliced
1/4 cup fresh basil or fresh mint or fresh parsley, chopped

In a large bowl, add cooked chickpeas, pasta, onion, cucumber, tomato, olives, artichokes and basil.

Pour the dressing over everything and gently toss to combine.

Cover the bowl and place in the refrigerator for 2 to 3 hours to let the flavors marinate.

1/4 cup pine nuts, dry roasted

Add 1 tbsp of pine nuts per serving.

Yields : 11 cups
Source: veganhuggs
Taste Note: Tastes AWESOME