Gluten Free Summer Veggie Pasta Salad

• 1/2 cup chickpeas
• 1 box gluten free penne
• 1/2 cup halved grape tomatoes
• 1/2 cup diced fresh mozzarella
• 1/2 cup peas
• 3/4 cup extra virgin olive oil
• 1 lemon (juice)
• 3/4 teaspoon garlic powder
• 3/4 teaspoon minced onion
• 1 teaspoon Italian seasoning
• 1 teaspoon sea salt

1. Follow the instructions to prepare the chickpeas by soaking them overnight and then simmering them in fresh water. (See instructions on the package).
2. Bring a large pot of water to a boil and cook the pasta to the texture of your liking. Drain, rinse with cold water, and add to a large serving bowl.
3. While the pasta and chickpeas are cooking, measure out the peas (if frozen, they will defrost quickly on the counter), halve the grape tomatoes, and dice the fresh mozzarella. Add to the bowl with the pasta.
4. Once the chickpeas are done, rinse with cold water, drain, and add to the pasta bowl.
5. Now to prepare the dressing. Measure the olive oil in a measuring cup.
6. Squeeze in the lemon juice and add the rest of the seasonings. Stir well.
7. Drizzle the dressing over the pasta and toss well to coat evenly. Enjoy!

chickpeas, penne, halved grape tomatoes, mozzarella, peas, extra virgin olive oil, lemon, garlic, onion, italian seasoning, salt

Taken from food52.com/recipes/76937-gluten-free-summer-veggie-pasta-salad (may not work)