Ingredient

For the salad

• 2 ½ cups pasta
• 2 cups fresh spinach leaves
• ¼ cup sweet onion, chopped
• 2 cloves garlic minced
• 2 avocados, peeled, seeded and diced
• 15 ounce can chickpeas, rinsed and drained
• 1 ½ cups cherry tomatoes, halved

For the Dressing

• 1 lemon juiced
• 2 teaspoons olive oil
• 2 teaspoons Dijon Mustards
• ½ teaspoon cumin
• Salt & pepper

Directions

1. Cook pasta according to package directions until al dente. Drain pasta and set aside.
2. Place spinach in a food processor and pulse a few times until they are finely diced. Add to a medium bowl.
3. Stir in the garlic, onion, tomatoes, avocado, and beans. Add the cooked pasta and stir to combine.
4. Make dressing and pour over the top. Toss to coat.
5. Refrigerate for 15-20 minutes to allow flavors combine.

Enjoy!