Chickpea Rice Pasta Salad with Dill, Cucumbers, and Tomatoes
This simple rice pasta salad gets a gluten-free upgrade with chickpea pasta. A simple, light plant-based salad with dill cucumbers, and tomatoes. Enjoy for a healthy vegan lunch.
Bring a medium pot of water to a boil. Cook the chickpea rice according to package directions, about 7-8 minutes, until still “al dente”. When the pasta is done, drain and rinse well until cold, running water. Rinse until the pasta is cool. Set aside and drain off excess water.
While the pasta cooks, prepare the other salad ingredients.
To toast the pine nuts:
Preheat your oven to 350F. Place the pine nuts on a small baking sheet. Bake until golden, about 5 minutes. Remove from the oven and let cool.
To make the Chickpea Rice Pasta Salad with Dill, Cucumbers, and Tomatoes:
In a medium bowl, combine the cooked chickpea pasta, toasted pine nuts, and remaining salad ingredients. Season with salt and pepper. Serve and enjoy!