Try this Chickpea Avocado Pasta Salad recipe, or contribute your own.
- Carbohydrate 15.674825 g
- Cholesterol 0.459375 mg
- Fat 0.831571875 g
- Fiber 2.9580000718683 g
- Protein 3.546403125 g
- Saturated Fat 0.1530725 g
- Serving Size 1 1 Serving (170g)
- Sodium 320.121875 mg
- Sugar 12.7168249281317 g
- Trans Fat 0.17053 g
- Calories 81 calories
Step-by-step
- Cook pasta according to package instructions. Strain and rinse with cold water until the pasta has cooled. Transfer to a large bowl and add chickpeas and tomatoes. Set aside.
- In a medium-sized mixing bowl, whisk all dressing ingredients together, adding more seasonings to taste. Pour dressing over the pasta salad and gently toss to combine. Cover and chill for at least 1 hour to allow the flavors to set in.
- When ready to serve, add in sliced avocado. You want to avoid adding it prior to this so that the avocado doesn't oxidize and turn brown.
Checking Pasta Doneness by Texture
Boil the penne in a wide pot with a rolling boil, testing a piece exactly two minutes before the package timer sounds. Bite into the center to look for a thin, opaque white ring indicating undercooking, or wait until the bite yields completely with a uniform resistance. Rinsing the drained pasta under cold tap water halts residual cooking instantly while washing away surface starches that make dressings clump.
Emulsifying the Yogurt Dressing
Whisk the Greek yogurt, lemon juice, and Dijon mustard vigorously in a medium bowl until the mixture achieves a smooth, glossy consistency before incorporating the dry spices. Plain yogurt supplies a dairy base that coats dry surfaces effectively without thinning out like oil-based vinaigrettes. If substituting sour cream at a 1:1 ratio, expect a richer mouthfeel due to higher milk fat content.
Managing Avocado Oxidation
Slice the avocado immediately prior to serving to prevent enzymatic browning caused by exposure to oxygen. Acidulated water baths are unnecessary here since the lemon juice already present in the yogurt dressing slows discoloration slightly. Chill the dressed pasta and tomatoes for at least sixty minutes beforehand to let the salt draw moisture out of the tomatoes and season the surrounding ingredients.
