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High Protein Vegan Avocado Pasta Salad

A quick and nutritious pasta salad rich in creamy avocados and protein-packed chickpeas, perfect for any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 whole ripe avocados Look for avocados that give slightly when squeezed, indicating ripeness.
  • 8 oz whole grain pasta Preferably farro or whole wheat pasta for a nutty flavor.
  • 1 cup cherry tomatoes, halved The sweetness adds a pop of color and flavor; heirloom varieties are great.
  • 1 cup cooked chickpeas Can use canned (rinsed and drained) or cooked from scratch.
  • 1/4 cup red onion, diced Soak in cold water for a milder flavor.
  • 2 tblsp lemon juice Freshly squeezed is best.
  • 2 tblsp olive oil Use extra virgin for rich flavor.
  • to taste salt and pepper A pinch of each elevates the dish.
  • to garnish fresh basil Adds freshness.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions (typically 8-10 minutes). Drain and let it cool.
  2. In a large mixing bowl, mash the ripe avocados with a fork. Add the lemon juice and olive oil, mixing until smooth yet still chunky.
  3. To the bowl, add the cooled pasta, halved cherry tomatoes, cooked chickpeas, diced red onion, and season with salt and pepper.
  4. Gently mix all ingredients until well incorporated, being careful not to over-mix.
  5. Transfer to a serving bowl and garnish with fresh basil. Enjoy chilled or at room temperature.

Notes

To keep leftover avocado from browning, store in an airtight container covered with plastic wrap. Salad is best enjoyed fresh but will last up to 2-3 days in the fridge. For meal prep, keep avocado separate until serving.