Quick Easy Vegan Pasta Salad in 20 Minutes for 6

Ingredients

• 16 oz (450g) rotini or fusilli pasta
• 1 can (15 oz / 425g) chickpeas, drained and rinsed
• 1/2 tsp (3g) sea salt
• 1 cup (150g) cherry tomatoes, halved
• 1 cup (130g) English cucumber, diced
• 1 cup (150g) red bell pepper, finely diced
• 1/4 cup (15g) red onion, finely minced
• 1/4 cup (15g) fresh parsley, chopped
• 1/3 cup (80ml) extra virgin olive oil
• 3 tbsp (45ml) red wine vinegar
• 1 tbsp (15ml) lemon juice
• 1 tsp (5ml) maple syrup
• 1 clove (5g) garlic, minced
• 1/2 tsp (3g) dried oregano
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) black pepper