Avocado Tomato Chickpea Pasta Salad

Today’s recipe is all about ZE PASTA. Don’t be frightened of the noodle folks — we’re well beyond the ones days. In truth, I’m starting to assume that pasta is making a big comeback and I’m not mad about it. Tony’s most certainly much more excited as a result of he always says that I don’t make enough pasta.

But once I do in any case whip up some noodles, I will be able to tell you that I ain’t making no basic hen alfredo for dinner. (Even despite the fact that chicken alfredo is in truth delicious.)

Instead I’m making pasta with allllllll the veggies, heart-healthy avocado and naturally, some jazzy lemon basil French dressing I dreamt up.

chickpea pasta salad in a bowl with avocado, tomatoes, red onion and feta

Ingredients in chickpea pasta salad

This mediterranean pasta salad is nutritious, full of plant based totally protein (hi chickpeas) and one in all my favorite recipes to deliver to a celebration as it has SO much flavor. It’s additionally an excellent technique to gasoline up pre or submit exercise and makes the best lunch for the reason that leftovers stay smartly. So what’s in this magical, not up to 30 minute meal?

chickpea pasta salad with avocado, tomato, red onion and feta in a bowl

How to make chickpea pasta salad

  1. First make the dressing by adding all substances to a blender. You can also whisk them together in a medium bowl, however you’ll want to ensure that the basil is finely diced. Set apart the dressing until pasta is able.

  2. Next prepare dinner the pasta according to the instructions at the package. Al dente is best possible right here. Once pasta is completed, rinse with cool water and drain, then upload to a large bowl.
  3. Stir in chickpeas, tomatoes, feta, avocado, red onion and not obligatory olives.
  4. Fold in the lemon basil dressing and gently stir until pasta is easily blended. Season with freshly ground black pepper and torn basil leaves.

mediterranean chickpea pasta salad in a bowl with avocado, tomato, red onion and feta

Customize this pasta salad

How to store this mediterranean pasta salad

Store any leftovers in an hermetic container within the refrigerator for 4-5 days. No wish to reheat! Serve it chilly and garnish it with some extra basil.

mediterranean pasta salad in a bowl with two spoons

What to serve with this pasta salad

Greek Chicken Kabobs

Seriously Good Sweet Potato Cheddar BBQ Chicken Burgers

Spicy Maple Dijon Grilled Brussels Sprouts

Jalapeño Curry Turkey Burgers

Ultimate Vegan Black Bean Burgers with Creamy Tahini Garlic Sauce

Everyone’s going to be asking you for the recipe! Tony simply requested me for every other serving so now you understand it’s a winner.

If you are making this recipe, make sure you tag #ambitiouskitchen on Instagram or go away a remark & score under letting me know how you loved it. Enjoy — xo!

Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette

4.81 from 26 votes

Prep Time 10 minutes

Cook Time 10 mins

Total Time 20 minutes

Gorgeous avocado tomato chickpea pasta salad full of recent, scrumptious mediterranean flavors and a bold lemon basil dressing. This simple vegetarian pasta salad recipe takes simply 20 mins to make and is best possible for parties or meal prep!

  • For the pasta
  • 8 oz. entire wheat or gluten loose pasta (I love Orecchiette or bowtie)
  • 1 (15 oz.) can chickpeas, rinsed and tired
  • 2 cups cherry tomatoes, halved (about 1 pound)
  • ½ cup feta crumbles
  • 1 ripe but reasonably company avocado, pitted and diced
  • ¼ small purple onion, thinly sliced
  • Optional: 1/2 cup pitted kalamata olives
  • For the vinaigrette:
  • 1/4 cup contemporary lemon juice (from 1 massive lemon)
  • 1 garlic clove
  • 1/4 cup olive oil or avocado oil
  • 1/3 cup packed contemporary basil leaves
  • 1 teaspoon honey or sugar (not obligatory)
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • Freshly floor black pepper
  • To garnish:
  • Torn basil leaves
  1. First make the dressing via adding all substances to a blender. You too can whisk them in combination in a medium bowl, but you can wish to ensure that the basil is finely diced. I want the blender manner because it minces the garlic for you. Set apart the dressing till pasta is able.

  2. Next cook dinner the pasta in line with the instructions on the package. Al dente is best possible here. Once pasta is finished, rinse with cool water and drain, then add to a big bowl.

  3. Stir in chickpeas, tomatoes, feta, avocado, crimson onion and not obligatory olives. Fold in dressing and gently stir till pasta is well combined. Season with freshly floor black pepper and torn basil leaves. Serves 6.

Nutrition data is calculated used entire wheat pasta. For a more protein rich pasta, use chickpea pasta or a bean pasta.

To make gluten unfastened: Use a GF pasta corresponding to brown rice pasta or chickpea pasta.

For a full meal: Add 1 pound diced, cooked hen breast.

To make vegan: Leave off the feta and use almond milk feta or a few tablespoons of dietary yeast as an alternative, or just miss cheese totally.

Nutrition

Servings: 6 servings

Serving measurement: 1 serving (based on 6)

Calories: 332kcal

Fat: 12.3g

Saturated fats: 2.6g

Carbohydrates: 47.7g

Fiber: 8.3g

Sugar: 3.5g

Protein: 10.4g

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