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!
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.
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.