Avocado Ranch Pasta Salad with Crispy Chickpeas
You will love this heavenly creamy avocado ranch pasta salad that is topped with crispy, seasoned chickpeas. The creamy ranch dressing with bright, refreshing herbs pairs perfectly with creamy bits of avocado, crunchy romaine, cherry tomatoes, and tender pasta. Serve for a cookout or a delicious lunch for the week!
What you’ll love about this:
I can’t stop – and won’t stop – making pasta salads all summer long. They’re so refreshing and easy! You can bring these to cookouts and BBQs or enjoy for lunch during the week.
This Avocado Ranch Pasta Salad has the perfect balance of crunch, crisp, and creaminess. I love that each bite combines a creamy dressing with fresh herbs and veggies and crispy seasoned chickpeas (that I could literally eat by the handful- they’re so good!)
If you’re looking for more fabulous and fun pasta salads to spice of your week, try out my Strawberry Balsamic Tofu Pasta Salad, Dill Pickle Pasta Salad (such a fun flavor- similar to this recipe), or my super popular Pesto Orzo Salad with sundried tomatoes – yum!
My lemony Peach Couscous Salad is filled with juicy peaches, tomatoes, and a lemony dressing that’s to die for!
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What type of pasta is best for this?
I recommend using a small (short-cut) pasta for this recipe such as a penne, fusilli, macaroni, rigatoni, and so many more.
What is in the homemade ranch dressing (v)? Can I use a store bought version to save time?
For this easy homemade vegan ranch dressing, you will need vegan mayo (Hellman’s makes one now!), tahini, garlic powder, onion powder, fresh parsley, dried dill, salt, and pepper. I think the homemade version tastes amazing and I would highly recommend you make it over the store bought ones (which can have a lot of additives and oil).
How to Make Avocado Ranch Pasta Salad
Make your Crispy Chickpeas
Preheat oven to 425 F.
In medium-sized bowl, combine your chickpeas with the oil and spices and toss until combined. Place on a parchment lined baking sheet and bake for 20-25 minutes, mixing halfway through, until crispy and golden.
Make your Pasta & Ranch Sauce
While your chickpeas are roasting, start to boil your water for the pasta. Add a touch of salt to the water. Boil your pasta to package instructions.
While your pasta cooks, prepare your creamy ranch sauce.
In small bowl, combine your mayo with tahini, herbs and spices. Stir until combined and store in the fridge until ready to use. Chop up all your vegetables. Wait to dice your avocado until right before serving.
Combine
In a large bowl, combine your cooked pasta with your ranch sauce. Toss until combined. Add your halved cherry tomatoes, chopped romaine, and cilantro. Toss again.
Optional: Chill your pasta for 45 minutes – 1 hour in the fridge or enjoy right away.
Serve
Top your pasta with cubed avocado and crispy chickpeas when you are ready to eat. Enjoy!
What can I add to make this salad more filling?
If you want to add more protein to this recipe, consider adding some grilled or air fried tofu cubes. You could also add edamame (shelled) for more protein. Hemp seeds and nutritional yeast are easy additions you can sprinkle on top for some sneaky protein.
Can I use gluten-free pasta?
Most definitely! There are lots of high quality gluten-free pastas available. Just follow the package for instructions on cook time.
Pro Tips
- To prep this for a party: Combine the pasta, veggies, and sauce and store in the fridge. Make your crispy chickpeas shortly before serving, if possible, and top when ready to serve. The chickpeas will lose their crispness within a day, especially if added to the salad right away. Wait to top with avocado until ready to serve. Alternatively you can buy crispy chickpeas at the store, like these, to save time.
- To help your avocado maintain its color, toss the cubes in a little lemon juice.
- Other additions: shredded carrots or cabbage, feta or cheddar cheese shreds, black beans, corn, and more!
More Pasta Recipes
Craving more pasta? I know I am ! Check out these other great options!
Avocado Ranch Pasta Salad with Crispy Chickpeas
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Ingredients
Crispy Chickpeas
- 15 oz can of chickpeas drained and rinsed
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Salad
- 12 oz small pasta like bowtie, rotini, fusilli
- 3 cups chopped romaine lettuce
- 1 1/2 cups halved cherry tomatoes
- 1/4 cup freshly chopped cilantro can sub for parsley
- 1 avocado diced
Dressing
- 1/2 cup vegan mayo
- 1/4 cup tahini
- 1/4 cup unsweetened non-dairy milk
- 2 tsp apple cider vinegar
- 1 tbsp freshly chopped parsley or 1 tsp dried parsley
- 2 tsp dried dill or 2 tbsp chopped fresh dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
Crispy Chickpeas
- Preheat oven to 425 F.
- In medium-sized bowl, combine your chickpeas with the oil and spices and toss until combined. Place on a parchment lined baking sheet and bake for 20-25 minutes, mixing halfway through, until crispy and golden.15 oz can of chickpeas, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp cumin, 1/4 tsp salt, 1/4 tsp freshly ground black pepper
Salad Preparation
- While your chickpeas are roasting, start to boil your water for the pasta. Add a touch of salt to the water. Boil your pasta to package instructions.12 oz small pasta
- While your pasta cooks, prepare your ranch sauce. In small bowl, combine your mayo with tahini, herbs and spices. Stir until combined and store in the fridge until ready to use.Chop up all your vegetables. Wait to dice your avocado until right before serving.1/2 cup vegan mayo, 1/4 cup tahini, 1/4 cup unsweetened non-dairy milk, 2 tsp apple cider vinegar, 1 tbsp freshly chopped parsley, 2 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp black pepper, 1/4 tsp salt
- In a large bowl, combine your cooked pasta with your ranch sauce. Toss until combined. Add your halved cherry tomatoes, chopped romaine, and cilantro. Toss again.Optional: Chill your pasta for 45 minutes – 1 hour in the fridge or enjoy right away.3 cups chopped romaine lettuce, 1 1/2 cups halved cherry tomatoes, 1/4 cup freshly chopped cilantro
- Top your pasta with cubed avocado and crispy chickpeas when you are ready to eat. Enjoy!1 avocado
Notes
- To help your avocado maintain its color, toss the cubes in a little lemon juice.
- Other additions: shredded carrots or cabbage, feta or cheddar cheese shreds, black beans, corn, and more!
Great for summertime grill outs!
We had a small backyard potluck last weekend and I served this. Everyone loved it and we all cleared our plates quickly! This will definitely be on my go-to pasta salad recipes!
Thanks Victoria! 🙂