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PESTO PASTA SALAD
Ingredients
  • 2 heads of broccoli
  • 1 tin of chickpeas
  • 1 large cucumber
  • 4 large tomatoes
  • 1 tin of artichoke hearts
  • 6 cups of cooked pasta
  • subheading: Dressing:
  • Water from a tin of chickpeas
  • Juice of 2 lemons
  • 1 clove of garlic
  • 2 bags of basil (2 packed cups)
  • 200g tofu
  • ¼ cup nutritional yeast
  • ⅓ cup unsweetened plant milk
  • Salt to taste
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