Step 1

In a large pot bring water to boil. Add a generous pinch of sea salt and pour in pasta. Cook chickpea pasta until just al-dente (about 3 minutes for chickpea pasta). Pasta will continue to cook as it cools.

Step 2

Strain pasta and rinse with warm water. Place back in pot, drizzle with olive oil and a pinch more sea salt, stir gently. Cover with a tea towel and let cool.

Step 3

In a large mixing bowl add chopped green beans, peas, parsley, dill, and green onion. Add cooked pasta.

Step 4

Prepare vinaigrette in a small bowl by whisking together lemon juice, olive oil, Dijon mustard, agave, and chopped garlic. Pour vinaigrette over pasta salad and mix gently to combine. Add sea salt and pepper to taste.