avocado zoodle pasta

Cook time : 15mins

Serves 4

Per serving : 408kCal / Carbs 26g / Protein 11g / Fat 30g

3 courgettes, spiralised

180g arugula

400g (tinned) chickpeas, drained and rinsed

1 avocado sliced

60g green olives

2 tbsp pine nuts

chili flakes optional

FOR THE SAUCE

1 avocado

1/2 tbsp apple cider vinegar

1 1/2 tbsp olive oil

2 1/2 tbsp mayonnaise

sea salt & cracked black pepper

Bring a large pot of salted water to boil. Once boiling add the spiralised courgette and cook for 2-3 minutes. Drain and set aside.
Add all the sauce ingredients to a blender and blitz until smooth.
In a large bowl, toss the rocket, chickpeas and sauce all together. Gently mix through the courgette noodles.
Transfer to 4 bowls.
Top each bowl with sliced avocado, olives, pine nuts and a sprinkling of chilli flakes.