High Protein Vegan Avocado Pasta Salad
A light and refreshing pasta salad made with creamy avocados, chickpeas, and fresh vegetables, perfect for summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 8 oz pasta (such as whole wheat or gluten-free)
- 2 ripe avocados
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas
- 1/2 cup red onion, diced
- 1/4 cup fresh basil, chopped
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and allow to cool.
- In a large bowl, mash the avocados until creamy.
- Stir in cherry tomatoes, chickpeas, red onion, and fresh basil.
- Add the cooked pasta to the bowl and mix everything together.
- Drizzle with lemon juice, season with salt and pepper, and toss gently to combine.
- Serve immediately or refrigerate for later.
Notes
This salad can be customized by adding other vegetables or proteins. It stores well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 2g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg