Pasta Salad With Chickpeas And Avocado - cooking recipe

Ingredients

300 g penne pasta
1-2 None red chilli peppers, seeded and chopped finely
6 tbsp wine vinegar
1 tbsp honey
6 tbsp olive oil
400 g cherry tomatoes, halved
2 None red onions, cut into thin strips
200 g feta cheese, crumbled
1 bunch coriander, chopped finely
1 None ripe avocado, halved, peeled, stoned and sliced1
1 can (425ml) chickpeas, drained

Preparation

Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, whisk together vinegar, chili, honey and a pinch of salt. Slowly drizzle in olive oil, whisking until combined. Toss with tomatoes, onions, feta, cilantro, avocado, chickpeas and pasta.