Chopped Zucchini Pasta Salad with Avocado-Mustard Dressing
For the salad:
15ozcan chickpeasdrained, rinsed
1large bell pepperdiced
For the dressing:
1large ripe avocado
?1/4 cup extra virgin olive oil
?1 ½ tablespoons red wine vinegar
1small garlic clove
1rounded tablespoon Dijon mustard
1tablespoonfresh lemon juice
salt and pepperto taste
Place all of the ingredients for the dressing in a food processor and pulse until creamy. Set aside.
Slice the zucchinis halfway through lengthwise, careful not to pierce the center. Then, spiralize using Blade C and place into the bottom of a large mixing bowl along with the tomatoes, celery, onion, carrots, chickpeas, and bell pepper. Pour over the dressing and toss well to combine. Serve.
Per serving (1 out of 6) - Calories: 363, Fat: 13g, Saturated Fat: 2g, Carbs: 52g, Fiber: 16g, Sugars: 13g, Protein: 16g, Sodium: 57mg