Ingredients

• 1 lb dried fusilli pasta
• 3 cups chopped baby spinach
• 1 15-oz can chickpeas, drained and rinsed
• 1 cup green peas
• 1/4 cup olive oil
• 2 tbsp white wine vinegar
• 1 lemon, zest and juice
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh chives
• 1 avocado, sliced
• slat and freshly ground black pepper

Preparation

Cook the pasta in boiling water according to the package directions
Once cooked, in a large bowl, combine the pasta, spinach, chickpeas, and peas. Stir in the olive oil, white wine vinegar, lemon juice, parsley, tarragon, and chives. Season with salt and pepper to taste
Serve immediately with some avocado or store in the refrigerator for up to 3 days. Add the avocado just before serving.