Ingredients

The following ingredients have 4 Servings
  • 2 cups dry chickpea pasta
  • 1 whole cucumber ((sliced or chopped ))
  • 1/2 cup sliced grape/cherry tomatoes
  • 1/2 cup thinly sliced onions
  • 1/2 cup raw cashew nuts ((soaked in warm water and drained))
  • 1/2 cup unsweetened coconut milk ((tetra pack))
  • 1 large lemon ((squeezed/juiced))
  • 2 tbsp fresh dill
  • 1 tsp salt
  • 1 tsp crushed black pepper
  • 1 tbsp nutritional yeast
  • 3 tsp Dijon mustard
  • 1 tsp apple cider vinegar

Instruction

  • Cook pasta as per the package instructions, drain and keep it aside.
  • In a large salad bowl, combine cucumber, tomato and onion and keep it aside.
  • In a blender combine all the dressing ingredients (cashew nuts, coconut milk, lemon juice, dill, salt, pepper, nutritional yeast, Dijon mustard and apple cider vinegar). Blend it until smooth and creamy. Keep it aside.
  • Toss in pasta along with cucumber, tomato and onion in the bowl and drizzle the dressing over it. Mix it well. Adjust salt and pepper as per taste.
  • Garnish with some more fresh dill and serve.