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High Protein Vegan Avocado Pasta Salad

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A vibrant and creamy pasta salad packed with protein from chickpeas and delicious flavors from fresh veggies and ripe avocados.

Ingredients

Scale
  • 12 oz pasta (whole grain or gluten-free)
  • 2 ripe avocados, mashed
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 red onion, finely chopped
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Fresh herbs (basil or parsley), for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve a cup of pasta water before draining.
  2. Prep the Veggies: While your pasta cooks, chop the cherry tomatoes, cucumber, and finely chop the red onion.
  3. Drain the Chickpeas: Rinse the chickpeas under cold water and pat them dry.
  4. Mash the Avocados: In a large mixing bowl, scoop the ripe avocados and mix with lemon juice and olive oil until desired smoothness.
  5. Combine Everything: Once the pasta is done, drain and rinse it under cold water. Toss with the mashed avocados and add the veggies and chickpeas. Season with salt and pepper.
  6. Mix it Up: Toss everything together until well-coated. Adjust consistency using reserved pasta water if needed.
  7. Taste and Adjust: Check the flavors and adjust salt, pepper, or lemon juice as needed.
  8. Serve: Transfer to a serving bowl and garnish with fresh herbs.

Notes

This salad stores well in the fridge for about 3-4 days. Add lemon juice before serving to refresh flavors.

Nutrition

Keywords: vegan salad, avocado pasta salad, high protein salad, summer salad, picnic recipe

Find it online: https://sprinklespoon.com/minute-high-protein-vegan-avocado-pasta-salad-meal-prep/