Avocado Chickpea Pasta

This avocado chickpea pasta bowl is borrowed and edited from Vegetarian Cookbook for Teens. It is all kinds of happy with the salty flavor form the feta cheese and filled with creamy avocado. Be aware, it is one of those dishes that if one person eats it, everybody has to. The raw onion leaves a lasting impression.

Ingredients:

• Approx 16-20oz pasta (elbow is good, penne is better)
• 2 lemons’ juice
• 1 red pepper, diced
• 2 small avocado, diced
• 2.5-3 cup cooked chickpeas
• 1/2 cup crumbled feta
• 1/2 red onion, small dice
• 1-2 Tbs olive oil (optional)
• 2 tsp garlic powder
• 1/2 cup basil, chiffonade
• 1 full cucumber, seeded, diced
• 1 jalapeno, minced
• Black pepper & Lime juice to taste

Directions:

• Medium saucepan, cook pasta to package directions
• While the pasta cooks, halve the lemon, dice the red pepper, red onion, avocado
• Drain the cooked pasta and place it in a large mixing bowl
• Rinse and drain the chickpeas, add to the mixing bowl
• Add the red pepper, avocado, red onion and feta cheese. Mix it all up
• Add garlic powder and basil leaves, toss again until it’s all combined.

Chill for 30 minutes if you have time and patience. Otherwise, just enjoy!