Chickpea Lentil Pasta Salad - alive magazine

Ingredients

• 1 box (227 g) chickpea lentil penne or fusilli pasta
• 1/2 cup (125 mL) frozen corn
• 1/2 cup (125 mL) frozen peas
• 1 red pepper, finely chopped
• Juice from 1 lemon
• 1/4 cup (60 mL) extra-virgin olive oil
• 1/4 cup (60 mL) grated Parmesan,
• or nutritional yeast for dairy free
• 1/4 cup (60 mL) sunflower seeds
• 2 Tbsp (30 mL) fresh chopped basil
• Microgreens, for garnish (optional)