Description
Minty Lemon Pasta with Chickpeas, Cucumber & Avocado – a refreshing flavor explosion for your picnics, barbecues and beach bash.
Ingredients
½ cup + 2 tablespoons olive oil, divided
1 lemon juiced
2 garlic cloves, finely chopped
1/3 cup fresh cilantro, finely chopped
1 teaspoon sea salt
½ teaspoon black pepper
1 (15 ounce) can chickpeas, drained and rinsed
1 (16 ounce) package farfalle pasta, cooked and drained
¼ cup mint leaves, chopped
2 persian cucumbers, halved and sliced
1 ½ cups queso fresco, crumbled
1 large lemon, thinly sliced
1 tablespoon lemon zest
1 avocado, sliced
Instructions
Directions:
Whisk together ½ cup olive oil, lemon juice, garlic, cilantro, sea salt and pepper in a medium bowl. Stir in chickpeas. Set aside.
Place pasta in a large bowl. Fold in chickpea mixture. Add mint, cucumbers, queso fresco and a drizzle of remaining olive oil. Fold to combine. Top with lemon slices, zest and avocado slices. Serve.