Chickpea Avocado Pasta Salad
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • ½ pound dry pasta (I used penne)
  • 1 cup canned chickpeas, drained
  • 1 cup cherry tomatoes, halved
  • ½ cup plain Greek yogurt
  • 2 tsp. dijon mustard
  • 1 Tbsp. lemon juice
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. ground pepper
  • 1 tsp. dried dill
  • 1 avocado, pitted and sliced
  1. Cook pasta according to package instructions. Strain and rinse with cold water until the pasta has cooled. Transfer to a large bowl and add chickpeas and tomatoes. Set aside.
  2. In a medium-sized mixing bowl, whisk all dressing ingredients together, adding more seasonings to taste. Pour dressing over the pasta salad and gently toss to combine. Cover and chill for at least 1 hour to allow the flavors to set in.
  3. When ready to serve, add in sliced avocado. You want to avoid adding it prior to this so that the avocado doesn't oxidize and turn brown.
Recipe by at