Veggie Pasta Salad with Avocado Mustard Dressing

INGREDIENTS

1/3 cup

whole fat coconut milk

1/2

avocado (pit and skin removed)

1 tbsp

fresh lemon juice

2 tbsp

olive oil

2 tbsp

apple cider vinegar

2 tbsp

mustard (I use Nathan’s Famous Original Deli Style Mustard)

1 tbsp

maple syrup

1/4 tsp

fine sea salt

bag of gluten-free pasta (I use Tinkyada Brown Rice Pasta)

2 cups

cooked or canned chickpeas (rinsed and drained)

1 cup

baby carrots

medium red onion (chopped)

1 cup

chopped cucumber (peeled and seeded)

1 cup

chopped yellow bell pepper

1 cup

grape tomatoes (sliced in half)

1/4 cup

fresh parsley

1/4 cup

fresh dill