Pasta-avocado salad with chickpeas

Description

The recipe for this great pasta salad shared my classmate, who now lives in new York. Preparing is quite simple: minimum effort with maximum taste!

Ingredients

Salt
Lemon juice
Greens
Avocado

1 piece
Chickpeas

70 g
The mixture of peppers

Cooking

First we need to soak the chickpeas overnight. Then rinse and put to boil until tender. Ready chickpeas drain the water.

Avocado cut in half lengthwise, then halves rotate in different directions and detach from the bone. Peel, cut into small pieces. Carefully pour the lemon juice, but lime is better.

Herbs (I had cilantro and Basil) chop. (The Basil I cut did not, and just put the whole leaves on a sandwich.)

Chickpeas crushed with a blender. At will, leaving a couple of tablespoons of whole beans.

Then mix together avocado, chopped chickpeas and herbs. Add salt and season to taste. All mash with a fork or potato masher, mix. Add the whole chick peas and stir again.