Avocado Pasta Salad

250 grams dried pasta of your choice

1 avocado

¾ cup (175 ml) water

1 clove of garlic

2 tablespoons horseradish or Dijon mustard

1 ½ teaspoons dried dill

1 teaspoon sea salt

A few grinds of pepper

3 cups (450 grams) cooked chickpeas

1 cucumber chopped

1/2 a red pepper diced

1/2 a red onion thinly sliced

2 stalks of celery chopped

250 grams cherry tomatoes quartered

Optional: a sprinkling of nutritional yeast

Method:

• Cook the pasta according to the package directions. Drain and set aside to cool.

• Combine the avocado, water, garlic, horseradish, dill, salt and pepper in a blender or food processor.

• Toss together the cooled pasta with the remaining ingredients and the avocado sauce.

• Taste and adjust the seasonings, if necessary.

• Serve immediately or refrigerate until ready to serve. It keeps for a couple of days in the fridge.

• Sprinkle over some nutritional yeast before serving if desired.