Chopped Zucchini Pasta Salad with Avocado-Mustard Dressing

Ingredients

• For the salad:
• 2 medium zucchinis
• 1 pint cherry tomatoes (quartered)
• 3 celery ribs (diced)
• ½ red onion (diced)
• 3 carrots (peeled, diced)
• 15 oz can chickpeas (drained, rinsed)
• 1 large bell pepper (diced)
• 1/2 cup sliced almonds
• For the dressing:
• 1 large ripe avocado
• ?1/4 cup extra virgin olive oil
• ?1 ½ tablespoons red wine vinegar
• 1 small garlic clove
• 1 rounded tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• salt and pepper (to taste)

Method

1. Place all of the ingredients for the dressing in a food processor and pulse until creamy. Set aside.
2. Slice the zucchinis halfway through lengthwise, careful not to pierce the center. Then, spiralize using Blade C and place into the bottom of a large mixing bowl along with the tomatoes, celery, onion, carrots, chickpeas, and bell pepper. Pour over the dressing and toss well to combine. Serve.