Chickpea Avocado Pasta Salad is a creamy and delicious dish to savour on a summer day. Colourful, healthy, and truly tasty are just some words that describe this magnificent and lingering salad.
It may sound odd or even strange, how come chickpeas, pasta, avocado and many other veggies could make together a great tasting salad. Easy and simple. Once you try it, you will get convinced that this salad is not only colour-inviting but will make your family eye-rock back.
A generous amount of creamy avocado dressing and your salad gets another level of creaminess, gentleness, and seductiveness. I adore salads, but this is more than a salad. It is a dish that you can eat as it is without any other side dishes alone. This pasta/chickpea avocado salad with veggies is hearty, healthy, and tasty, and keep in mind that I haven’t added any mayo to the avocado dressing.
This is a quick salad recipe that can be made ahead and can serve as a great dish if you plan potlucks, barbeques, or different friends-gatherings. This salad is packed with fresh vegetables and coated in a super delicious creamy dressing. This perfect avocado pasta salad needs no cooking and comes together in a maximum of 10-15 minutes. Easy and simple, your best salad will nicely surprise your family or friends.
What I like most about this salad is its lingering avocado dressing that pairs so great with all the veggies. The creaminess and the colour are unbelievable.
I adore pasta in salads, and you can check some of my easy everyday recipes:
What should I put in a pasta salad?
Avocado pasta salad can pair with many raw veggies. It is easily customisable and easily adjusted. For example, for today, I have used celery stalks, tomatoes, bell peppers, chickpeas and pasta, but you can use any other add-ins. For example, zucchini, fennel that is very healthy and useful, radish, broccoli or cauliflower, carrots and cucumbers can be used for this simple salad recipe. The secret to this great-tasting salad lies in its creamy dressing, so easily use any veggies you like.
Somehow, this an easy/invented recipe with a fabulous taste and look.
How long will avocado last in a salad?
Theoretically speaking, avocado in a salad that is refrigerated can last up to three days. However, I will not advise you to add avocado if you plan to store it. Avocado tends to turn black and isn’t too tasty. Also, keep in mind that avocado dressing will wilt and get soggy in a few hours, and it won’t look pleasant and appetising.
If you plan to make a salad with avocado – dare to eat it when you make it.
How long does pasta salad last in the fridge?
Pasta salad can last in your fridge for up to 3-5 days. Easily store it in an air-tight container and keep it for some days. Once you want to serve it, add some fresh veggies and any dressing or sauces you have.
How to make chickpeas avocado pasta salad?
When you want another kind of unordinary salad, but tasty and delicious, imagination comes to mind. This salad is quick to make. Cut all veggies, mix them, and this is it. But, the glory of this simple salad lies in its creamy avocado dressing. I wanted to make this avocado dressing for a while, so I waited for the right moment and recipe. Here it found its place. I saw this dressing recipe at one of my friends, and it quickly caught my eyes.
The ingredients for the salad:
- ½ cup of canned chickpeas
- 1 cup pasta shells
- ½ half of both red and yellow bell peppers
- Two stalks of celery
- 5-7 cherry tomatoes
- ½ red onion
For the avocado dressing:
- One avocado
- One clove of garlic
- 1 tsp of Dijon mustard
- ½ cup of dill
- Sea salt and pepper
- ¼ cup of water ( adjust at your liking)
First, start with the creamy avocado dressing: in a food processor or hand blender, combine avocado with one clove of garlic, 1tsp of Dijon mustard, chopped dill, and seasoning. Adjust some water at your liking and to obtain a paste looking like a creamy/liquid sauce. It shouldn’t be too thick once it is ready to set aside while you cut the veggies.
Take a large cutting board and start cutting all the veggies. Try to chop all the veggies in cubes of the same sizes. Take a big bowl, and nicely arrange all of them. Pour over the avocado dressing and mix gently to coat all the aromas.
A nice-looking, super delicious, creamy, and healthy avocado pasta salad is ready to spoon in.
Vegan Chickpea Avocado Pasta Salad
- hand blender
- Large cutting board
- 1/2 cup chickpeas
- 1 cup pasta shells
- 1/2 half yellow and red bell pepper
- 2 stalks celery
- 6 cherry tomatoes
- 1/2 cup red onion
For the avocado dressing:
- 1 avocado
- 1 clove garlic
- 1 tsp Dijon mustard
- 1/2 cup dill
- 1 pinch sea salt
- 1 pinch pepper
- 1/4 cup water
- How to make the creamy avocado dressing: in a food processor or hand blender, combine avocado with one clove of garlic, 1tsp of Dijon mustard, chopped dill, and seasoning. Adjust some water at your liking to obtain a paste looking like a creamy/liquid sauce. It shouldn’t be too thick once it is ready to set aside and cut the veggies.
- Take a large cutting board and start cutting all the veggies. Try to chop all the veggies in cubes of the same sizes. Take a big bowl, and nicely arrange all of them.
- Pour over the avocado dressing and mix gently to coat all the aromas.
- Now spoon in.