Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Israeli Pasta Salad

6 ripe medium-sized tomatoes, diced
1/2 cup minced red onions (optional)
2 small cucumbers, diced
2 scallions, minced
1 small bell pepper, diced
1 cup carrots, sliced
1 celery stalk with leaves, sliced
1/2 cup sliced green olives
Handful of minced fresh parsley
3 tablespoons extra-virgin olive oil
Juice of 3-4 lemons
1 can (15-oz.) chickpeas
Salt, pepper, and herbs of your choice to taste (I use oregano and thyme)
1 pound cooked shaped *pasta

Toss all together. Refrigerate overnight.
Toss again right before serving (adjust seasonings to taste if needed).
Serve in a pretty, clear bowl, as this is a very colorful salad.

*Note: Read the ingredient label to be sure the pasta does not contain eggs.
Most store-bought pasta is vegan, but you have to read the label to be sure.