Easy Vegan Pasta Salad

Ingredients

for 4 servings

• 8 oz
   dried pasta, cooked(225 g)
• 15 oz
   chickpeas, 1 can, drained and rinsed (425 g)
• 1 cup
   broccoli floret, steamed (150 g)
• ½ cup
   carrot, shredded(55 g)
• ½ cup
   red onion, sliced(75 g)
• ¼ cup
   fresh parsley (9 g)
• ¼ cup
   olive oil (60 mL)
• ¼ cup
   red wine vinegar(60 mL)
• 1 clove garlic, minced
• 1 teaspoon
   dried oregano
• salt, to taste
• pepper, to taste
• 1 ½ cups
   cherry tomatoes

Preparation

1. ! In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
2. ! In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
3. ! Pour dressing over pasta salad and stir until evenly distributed.
4. ! Transfer pasta salad into 4 containers and refrigerate for up to 5 days.
5. Enjoy!