Pasta salad with chickpeas and avocado

Name: Pasta salad with chickpeas and avocado
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Gnocchi noodles; 7-10 Tbsp Salt; 300 g Fresh cream; 1 TABLESPOON Mustard; 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Curry Powder; 4 Spring onions; 1 red pepper; 200 g pitted green olives; 1/2 Cucumber; 10 stems Thyme; 1 tin (195 g) Tuna in its own juice

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Gnocchi noodles
7-10 Tbsp Salt
300 g Fresh cream
1 TABLESPOON Mustard
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Pepper
7-10 Tbsp Curry Powder
4 Spring onions
1 red pepper
200 g pitted green olives
1/2 Cucumber
10 stems Thyme
1 tin (195 g) Tuna in its own juice

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet.
2
Mix crème fraîche, mustard and vinegar. Season to taste with salt, pepper and curry. Clean and wash spring onions and cut into fine rings. Clean, wash and cut the peppers into short strips. Cut olives in half. Wash cucumber, cut in half lengthwise and cut into slices. Wash thyme, shake dry, remove leaves from stems and chop lightly.
3
Mix the prepared ingredients. Drain the tuna, cut it up and fold it in. Season to taste with salt and pepper.