Arugula and Peach Pasta Salad

plantbasedandveganfood.com

Klintwo

⅓ lb. cavatappi pasta

1 15 oz. can chickpeas drained and rinsed

1 tsp. avocado oil

¼ tsp. kosher salt

¼ tsp. pepper

¼ tsp garlic powder

½ tsp. sweet paprika

4 cups (lightly packed) arugula

Juice of 1 lemon

1 ½ donut peaches pit removed and thinly sliced

3 tbsp. finely chopped shallot

2 tbsp. fresh dilled finely chopped

1 cup cherry or grape tomatoes halved

1 avocado diced

1 tbsp. hemp seed hearts

Creamy Agave-Mustard Dressing (makes extra)

2 tbsp. +1 tsp. agave nectar

3 tbsp. vegan mayo

1 tbsp. + 2 tsp. olive oil

2 tbsp. +1 tsp. white wine vinegar

1 ½ tsp. stone ground mustard

1 ½ tsp. Dijon mustard

¾ tsp. kosher salt

¾ tsp. pepper

¼ tsp. garlic powder

Directions at plantbasedandveganfood.com

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