Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette
Gorgeous avocado tomato chickpea pasta salad packed with fresh, delicious mediterranean flavors and a bold lemon basil dressing. This easy vegetarian pasta salad recipe takes just 20 minutes to make and is perfect for parties or meal prep!
Course Gluten Free, Lunch, Pasta, Side Dish, Vegetarian
Cuisine American
Keyword chickpea pasta salad, mediterranean pasta salad
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 6servings
Calories 332kcal
Author Monique Volz of AmbitiousKitchen.com
Ingredients
For the pasta:
8ozwhole wheat or gluten free pasta (I like Orecchiette or bowtie)
1(15 oz) can chickpeas, rinsed and drained
2cupscherry tomatoes, halved (about 1 pound)
½cupfeta crumbles
1ripe but slightly firmavocado, pitted and diced
¼smallred onion, thinly sliced
Optional: 1/2 cup pitted kalamata olives
For the vinaigrette:
1/4cupfresh lemon juice (from 1 large lemon)
1garlic clove
1/4cupolive oil or avocado oil
1/3cuppacked fresh basil leaves
1teaspoonhoney or sugar (optional)
¼teaspoondried oregano
½teaspoonsalt, plus more to taste
Freshly ground black pepper
To garnish:
Torn basil leaves
Instructions
First make the dressing by adding all ingredients to a blender. You can also whisk them together in a medium bowl, but you'll need to make sure that the basil is finely diced. I prefer the blender method because it minces the garlic for you. Set aside the dressing until pasta is ready.
Next cook the pasta according to the directions on the package. Al dente is best here. Once pasta is done, rinse with cool water and drain, then add to a large bowl.
Stir in chickpeas, tomatoes, feta, avocado, red onion and optional olives. Fold in dressing and gently stir until pasta is well combined. Season with freshly ground black pepper and torn basil leaves. Serves 6.
Notes
Nutrition information is calculated used whole wheat pasta. For a more protein rich pasta, use chickpea pasta or a bean pasta.To make gluten free: Use a GF pasta such as brown rice pasta or chickpea pasta.For a full meal: Add 1 pound diced, cooked chicken breast.To make vegan: Leave off the feta and use almond milk feta or a few tablespoons of nutritional yeast instead, or just leave out cheese completely.