1. Prepare vegetables and herbs
   Rinse and drain the chickpeas, dice the zucchini, finely chop the basil, parsley, and onion, mince the garlic, and place everything in a bowl. Add the lemon juice and olive oil and mix well.
2. Cook pasta and mix everything
   Simmer the KOMEKO FETTUCCINE in 1-1.5 liters of salted water for 2 minutes, drain, and add to the salad mix. Sprinkle with the Parmesan flakes and chopped walnuts and toss lightly. Season with salt and pepper to taste.

Our tip:
You can prepare this salad in advance and refrigerate it. We recommend letting it sit for at least an hour for even more flavor!