Chickpea Avocado Pasta Salad
This easy pasta salad combines chickpeas and creamy avocado for a fresh, filling meal that's perfect for lunch or dinner.
Ingredients
Pasta and Beans
- 8 oz pasta (your choice) Use firmer pasta shapes like fusilli or penne.
- 1 can chickpeas, drained and rinsed You can use dried chickpeas if preferred.
Produce
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- to taste salt and pepper
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine chickpeas, avocado, cherry tomatoes, red onion, and parsley.
- Add the cooled pasta to the bowl.
- Drizzle with olive oil and lemon juice, and season with salt and pepper.
- Toss everything gently to combine.
- Serve immediately or refrigerate for meal prep.
Notes
Serve chilled or at room temperature. For added brightness, squeeze extra lemon before serving. Pairs well with grilled chicken or a simple green salad. Store in an airtight container for 1–2 days for best texture.