Description
A delightful and vibrant pasta salad featuring creamy avocados, fresh vegetables, and wholesome chickpeas, perfect for summer gatherings or meal prep.
Ingredients
Scale
- 8 oz pasta (your choice, gluten-free if desired)
- 2 ripe avocados, mashed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 red onion, finely chopped
- 1 can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh herbs (like basil or parsley) for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to boil. Add the pasta and cook according to package instructions, usually about 7-10 minutes. Once finished, drain and rinse with cold water to cool it down quickly.
- Prepare the dressing: In a large mixing bowl, combine the mashed avocados, olive oil, lemon juice, salt, and pepper. Mix vigorously until it reaches a creamy consistency.
- Combine the ingredients: Add the cooled pasta, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chickpeas into the bowl.
- Toss gently: Use a spatula to gently toss everything together, ensuring the creamy dressing coats all the ingredients without mashing them.
- Garnish: Just before serving, add a generous amount of freshly chopped herbs for that aromatic touch and a vibrant burst of color.
- Serve and enjoy: Savor this dish as a delightful meal prep option or as a crowd-pleaser at potlucks and summer picnics.
Notes
Make this a day in advance for flavors to meld beautifully. Leftovers store well in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg