Recipe of Pasta Salad With Chickpea, Avocado and Tomato, as a healthy and vibrant dish, perfect for a light lunch or as a side for a summer meal. The combination of tender pasta, creamy avocado, protein-packed chickpeas, and juicy tomatoes creates a delightful medley of textures and flavors.
Cooking time:
30 minutes
Ingredients:
8 oz pasta (penne or fusilli)
1 can chickpeas (15 oz), drained and rinsed
1 large avocado, diced
1 cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup fresh parsley, chopped
3 tbsp olive oil
1 tbsp lemon juice
salt, to taste
black pepper, to taste
Recipe:
Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked pasta, chickpeas, diced avocado, cherry tomatoes, red onion, and chopped parsley.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine all ingredients.
Serve immediately or refrigerate for 15-20 minutes to allow the flavors to meld.
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