-Our Chickpea pasta
-Our basil infused olive oil
-Our Himalayan salt
1. Boil Chickpea pasta and cook until desired texture is achieved
2. Finely chop or slice in half cherry tomatoes, black olives, red onion and parsley. Grate carrots into desired size
3. Remove pasta from the heat and drain water
4. In a bowl, mix all ingredients. Make sure to coat evenly with Basil Infused olive oil and Himalayan salt.
5. Refrigerate for 15 min, or until desired temperature is acquired.