Colorful Chickpea Pasta

I have just finished watching Life in Color with David Attenborough on Netflix and I loved it so much. A truly fascinating depiction of how animals communicate in color. Continuing this beautifully bright theme, I’m trying to eat the rainbow or at least part of it with this #meatless colorful chickpea pasta. This nutritious pasta is elevated with a simple garlic infused olive oil and balsamic vinegar dressing. It can be served hot and cold.

Serves 2- 3


  • 6oz Tri color pasta
  • 1/4 red onion (sliced)
  • 1 avocado
  • 1 zucchini (sliced)
  • 2 garlic cloves (minced)
  • 2 cups chickpeas (soak for at least an hour)
  • 1 tomato (sliced)
  • 3tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt (to taste)
  • pepper (to taste)
  • dried basil (to taste)


  1. Put the soaked dried chick peas in a pressure cooker on high for 35minutes with 1.5 cups of water.
  2. Cook pasta until al dente.
  3. In a saucepan on a medium heat toast the minced garlic in olive oil until lightly opaque.
  4. In a large mixing bowl combine the pasta, garlic infused olive oil, balsamic vinegar and vegetables.
  5. Season with salt and pepper to taste.
  6. Layer on halved avocado and sprinkle on dried basil.

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