Description
A creamy and satisfying vegan pasta salad made with a rich avocado dressing, protein-packed chickpeas, and fresh vegetables for a nourishing plant-based meal.
Ingredients
- 8 oz pasta of choice (whole wheat or legume-based)
- 1 ripe avocado
- 1 cup chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 2 tablespoons fresh basil or parsley, chopped
Instructions
- Cook pasta according to package instructions, then drain and rinse under cold water to cool.
- In a bowl, mash or blend the avocado with lemon juice, olive oil, minced garlic, salt, and black pepper until smooth and creamy.
- In a large mixing bowl, combine the cooked pasta, chickpeas, cherry tomatoes, cucumber, and red onion.
- Add the avocado dressing to the mixture and gently toss until evenly coated.
- Taste and adjust seasoning if needed.
- Garnish with fresh herbs if desired and serve immediately or chill briefly before serving.
Notes
- Add grilled tofu or edamame for extra protein.
- Include bell peppers or shredded carrots for more crunch.
- Sprinkle nutritional yeast for a cheesy flavor.
- Add chili flakes for a bit of heat.
- Store in the refrigerator for up to 2 days and refresh with lemon juice or olive oil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
