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Vegan Chickpeas Avocado Pasta Salad
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5 from 1 vote

Vegan Chickpea Avocado Pasta Salad

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.
Prep Time15 mins
Course: Salad, Side Dish
Cuisine: World
Keyword: Chickpeas Avocado Pasta Salad
Calories: 908kcal
Author: Cookie


  • 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
  • seasoning

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.


Sodium: 218mg | Calcium: 206mg | Vitamin C: 74mg | Vitamin A: 2993IU | Sugar: 15g | Fiber: 27g | Potassium: 2177mg | Calories: 908kcal | Saturated Fat: 5g | Fat: 34g | Protein: 28g | Carbohydrates: 131g | Iron: 7mg