Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette

Name: Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: For the pasta:; 8 oz whole wheat or gluten free pasta (I like Orecchiette or bowtie); 1 (15 oz) can chickpeas, rinsed and drained; 2 cups cherry tomatoes, halved (about 1 pound); ½ cup feta crumbles; 1 ripe but slightly firm avocado, pitted and diced; ¼ small red onion, thinly sliced; Optional: 1/2 cup pitted kalamata olives; For the vinaigrette:; 1/4 cup fresh lemon juice (from 1 large lemon); 1 garlic clove; 1/4 cup olive oil or avocado oil; 1/3 cup packed fresh basil leaves; 1 teaspoon honey or sugar (optional); ¼ teaspoon dried oregano; ½ teaspoon salt, plus more to taste; freshly ground black pepper; TO GARNISH:; Torn basil leaves

User Reviews

4.8

99 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6 servings
Calories
332 kcal
Course
Side Dish, Main Course, Lunch
Cuisine
American, Vegan

Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette

Stella Guerrero

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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!

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Ingredients

Servings

For the pasta:
8 oz whole wheat or gluten free pasta (I like Orecchiette or bowtie)
1 (15 oz) can chickpeas, rinsed and drained
2 cups cherry tomatoes, halved (about 1 pound)
½ cup feta crumbles
1 ripe but slightly firm avocado, pitted and diced
¼ small red onion, thinly sliced
Optional: 1/2 cup pitted kalamata olives
For the vinaigrette:
1/4 cup fresh lemon juice (from 1 large lemon)
1 garlic clove
1/4 cup olive oil or avocado oil
1/3 cup packed fresh basil leaves
1 teaspoon honey or sugar (optional)
¼ teaspoon dried oregano
½ teaspoon salt, plus more to taste
freshly ground black pepper
TO GARNISH:
Torn basil leaves

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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.

Nutrition Information

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Serving 1serving (based on 6) Calories 332cal (17%) Carbohydrates 47.7g (16%) Protein 10.4g (21%) Fat 12.3g (19%) Saturated Fat 2.6g (13%) Fiber 8.3g (33%) Sugar 3.5g (7%)