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Avocado Tomato Chickpea Pasta Salad
Ingredients
  • subheading: For the pasta:
  • 8 oz whole wheat or gluten free pasta (I like Orecchiette or bowtie)
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 cups cherry tomatoes, halved (about 1 pound)
  • ½ cup feta crumbles
  • 1 ripe but slightly firm avocado, pitted and diced
  • ¼ small red onion, thinly sliced
  • Optional: ½ cup pitted kalamata olives
  • subheading: For the vinaigrette:
  • ¼ cup fresh lemon juice (from 1 large lemon)
  • 1 garlic clove
  • ¼ cup olive oil or avocado oil
  • ⅓ cup packed fresh basil leaves
  • 1 teaspoon honey or sugar (optional)
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • subheading: To garnish:
  • Torn basil leaves
Steps
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