Creamy Avocado Pesto Pasta Salad with Crispy Chickpeas
Creamy Avocado Pesto Pasta Salad with Crispy Chickpeas
HT
Lunch
Creamy. Herby. Crunchy. Salty. Bright.Like a cross between green goddess dressing, pesto pasta, and a really good deli pasta salad - but packed with protein and fiber.
Ingredients
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1 lb rotini pasta (protein pasta or chickpea pasta works beautifully)
1 rotisserie chicken, shredded OR 2 grilled chicken breasts
1 cup mozzarella pearls
1 large cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, very thinly sliced
2 handfuls arugula or spinach
fresh basil leaves
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2 cans chickpeas, drained and VERY dry
1-2 tbsp avocado oil
salt
black pepper
garlic powder
smoked paprika
pinch chili flakes
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1 ripe avocado
1/2 cup avocado oil mayo
1/3 cup pesto
juice of 1 lemon
1 garlic clove
1 tbsp red wine vinegar
1 tsp honey
salt + pepper
splash of water to thin if needed
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2 tbsp cottage cheese for extra creaminess/protein
handful spinach to make it extra green
Directions
Roast the Chickpeas
Pat chickpeas super dry.
Toss with: avocado oil, garlic powder, smoked paprika, salt and pepper
Bake at 425° for about 30-40 minutes, shaking the pan halfway through, until crispy and golden.
The crispier they get, the better the texture in the salad.
2. Cook the Pasta
Cook pasta just past al dente.
Drain and rinse with cool water so it stays springy and chilled.
3. Blend the Dressing
Blend everything until smooth and creamy.
Blend the Dressing
Blend everything until smooth and creamy.
Taste it.
It should taste: lemony, garlicky, creamy, bright, salty enough to wake up the whole salad up.
If it tastes flat, add: more lemon, more salt, tiny splash of vinegar.
4. Assemble
In a huge bowl combine: pasta, chicken, mozzarella, cucumber, tomatoes, onion greens and basil
Fold in the dressing.
Then top with: crispy chickpeas, cracked pepper, extra basil
drizzle hot honey if desired
