High Protein Vegan Avocado Pasta Salad
A delightful and nutritious combination of whole grain pasta, creamy avocado, and chickpeas, this salad is perfect for a quick and satisfying meal.
Ingredients
Main Ingredients
- 2 cups whole grain pasta Cook according to package instructions.
- 1 large avocado Ripe, to create a creamy dressing.
- 1 can chickpeas Drained and rinsed.
- 1 cup cherry tomatoes Diced.
- 1 medium cucumber Diced.
- 1/2 medium red onion Diced.
- 2 tablespoons lemon juice Freshly squeezed.
- 2 tablespoons olive oil Extra virgin is preferred.
- to taste salt Adjust according to preference.
- to taste pepper Freshly ground.
Instructions
Cooking
- Cook the whole grain pasta according to package instructions until al dente.
Preparation
- In a medium bowl, mash the avocado and mix in lemon juice, olive oil, salt, and pepper until smooth.
- Once the pasta is cooked and cooled, combine it with diced cherry tomatoes, cucumber, red onion, and chickpeas.
- Pour the creamy avocado dressing over the pasta salad and toss until everything is well combined.
- Serve immediately, or refrigerate for a refreshing meal later.
Notes
For added zest, consider incorporating spices like cayenne pepper or smoked paprika into the avocado dressing. Experiment with toasted nuts or seeds for extra crunch. This salad can be stored in an airtight container in the refrigerator for 2-3 days, but it’s best to keep the dressing separate until serving to maintain freshness.