RICE NOODLE SALAD

INGREDIENTS
Vermicelli noodles - 100 gms.
Chick peas - 1 tin (drained) or equivalent fresh (see 'vegan cooking tips' on right panel).
Capsicum - 1 diced  
Spring onions - 2 diced
Carrot - 1 small, grated.
Beetroot - grated
Oranges - 2 peeled and diced.
Corn - Kernels from 1 raw cob.
Celery - 1 large stick, diced.
Parsley      Sprouts

METHOD
·       Pour boiling water over noodles and let soak for 3 minutes then drain.
·       Prepare ingredients as above.
·       Combine in a large salad bowl.

Variation:
Replace chickpeas with other legumes.  Add nuts.

Serving suggestions:
Dress with DYNAMIC DRESSING (see recipe).  Serve on plate of lettuce.