Avocado Ranch Pasta Salad with Crispy Chickpeas

5 from 3 votes

Avocado Ranch Pasta Salad with Crispy Chickpeas

This Avocado Ranch Pasta Salad combines a heavenly creamy ranch dressing over tender pasta with crisp vibrant veggies and topped with creamy avocado cubes and crispy spiced chickpeas to give it the perfect crunch.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Dinner, Lunch, Salad

Cuisine: American

Diet:

Servings:

Calories: 527kcal

Author: Allie Petersen

Ingredients

Crispy Chickpeas

15 oz can of chickpeas drained and rinsed
1 tbsp olive oil
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, 1 tbsp olive oil

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 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.

Other tips:

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!

Nutrition