pasta avocado chickpea salad
This pasta avocado chickpea salad is a vibrant, Mediterranean-inspired dish that pairs the creamy richness of avocado with the protein-packed goodness of chickpeas and hearty pasta. Enhanced with fresh vegetables and a zesty lemon basil dressing, this salad is perfect for a quick lunch, meal prep, or a light dinner. It's flexible enough to cater to various dietary needs, making it an excellent choice for both casual and special occasions.
Ingredients
- ¼ cup fresh lemon juice (from one large lemon)
- ¼ cup olive oil or avocado oil
- 1/3 cup fresh basil leaves, chopped finely
- 1 clove garlic, minced
- 1 tsp honey or sugar (optional)
- ½ tsp salt and freshly ground black pepper
Instructions
- Blend all ingredients together until smooth. If using a bowl, whisk thoroughly to ensure the garlic is well integrated.
- Adjust salt and pepper to taste.
- Cook the pasta: Follow the instructions on the package, cooking until al dente.
- Prepare the dressing: Blend or whisk together the lemon basil vinaigrette ingredients.
- Mix the ingredients: Combine the cooked pasta, chickpeas, cherry tomatoes, avocado chunks, and red onions in a large bowl.
- Fold in the vinaigrette and toss until everything is evenly coated.
- Add garnishes: Sprinkle with feta crumbles or leave them out for a vegan option. Fresh torn basil adds an aromatic touch.
Notes
- For a gluten-free version, use chickpea or rice-based pasta.
- To keep avocados from browning, add them just before serving or coat them with lemon juice.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Customize this salad by adding proteins such as grilled chicken or tofu, and experiment with extra vegetables like bell peppers for added crunch.
- If you prefer a vegan version, omit the feta or use a plant-based cheese substitute.