Chickpea Pasta Salad

The warmer weather has got me feeling good and inspired to make some fresh and tasty recipes. I just started using chickpea pasta.. have you tried it ? It is great that it is so accessible from the supermarket not just the health food store! Mixed with a creamy avo and pesto base, the celery adds a nice crunch and sweetness from the pomegranete. Feel free to add in some fresh garden herbs if you have any on hand as well! Great for a bbq or just as an easy, tasty staple meal. 



Ingredients ( serves 4) 

  • 1 box lentil pasta
  • 1/2 avocado
  • 2 tbsp pesto
  • 1-2 cups chopped celery ( if you love like me!)
  • seeds of 1 pomegranete
  • generous drizzle of olive oil
  • salt and pepper
  • 1 can chickpeas
  • handful fresh mint or parsley


  1. Cook pasta in boiling pot and rinse with cold water until heat subsides
  2. Place in a bowl and get messy – add in avo and pesto and stir and then mix through well with your hands so it is well combined in the pasta. Add in a drizzle of olive oil, salt and pepper and stir
  3. Mix through the celery , chickpeas , herbs and pomegranete

Enjoy! xx

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