50 g Pasta
¼ Red onion
100 g Cherry Tomatoes
50 g Chickpeas (preserved)
23 Basil leaves
¼ Avocado
Sea salttaste
Lemon juicetaste
1 tsp Olive oil
1
Boil the pasta.
2
Cut the tomatoes into quarters (or into squares if using a large tomato). Chop onions and avocados into squares. Tear the basil into pieces.
3
We wash the chickpeas and drain the water. In a large bowl, combine it with onions, tomatoes, basil, avocado. Add boiled pasta and salt, add oil and lemon juice. Shuffle.
4
Serve the salad cold.
CategoryPastaCuisineItalianCooking MethodBoiling, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
50 g Pasta
¼ Red onion
100 g Cherry Tomatoes
50 g Chickpeas (preserved)
23 Basil leaves
¼ Avocado
Sea salttaste
Lemon juicetaste
1 tsp Olive oil
Directions
1
Boil the pasta.
2
Cut the tomatoes into quarters (or into squares if using a large tomato). Chop onions and avocados into squares. Tear the basil into pieces.
3
We wash the chickpeas and drain the water. In a large bowl, combine it with onions, tomatoes, basil, avocado. Add boiled pasta and salt, add oil and lemon juice. Shuffle.
4
Serve the salad cold.