Soba Noodles with Crispy Chickpeas and Avocado

With busy schedules, we get home form work after 8pm 3x a week. That means making a super quick dinner to try to eat before 9pm! Often it’s soup so it’s lighter and easy to digest but sometimes I just rummage through the cupboard for something to throw together. That’s how this new favorite was born.

1 package soba noodles. for GF noodles get Buckwheat-they are about 2x the price, though.

1 ripe avocado cut into chunks

1 can chickpeas, rinsed and drained

1 Tbsp olive oil

1 tsp favorite spice mix

salt and pepper to taste

Put the chickpeas and oil in a heavy skillet or cast iron pan on medium high heat and cook until they begin to brown, stirring occasionally. Add spices and stir well. Cook until crispy.

In a saucepan, cook the soba noodles according to package directions. DO NOT OVERCOOK! Drain noodles and put into a large mixing bowl.

Stir together the chickpeas, noodles and avocado. Add salt and pepper to taste. Serve immediately.

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