Vegan avocado pesto pasta topped with crispy chickpeas. This easy plant-based dinner recipe is made in under 30 minutes with just a few ingredients.

Avocado Pasta [Vegan]

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For the Pasta: 

  • 3 cups pasta of choice
  • 1 cup canned chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • Salt, to taste
  • 1 handful arugula, for serving
  • Vegan parmesan, for serving

For the Avocado Pesto:

  • 2 medium avocados, pitted and peeled
  • 1 cup fresh basil
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice, about 1 large lemon
  • 2 medium garlic cloves
  • 1 tablespoon water, or more as needed
  • 1/4 teaspoon fine grain sea salt, or more to taste
  • Pepper to taste


  1. Preheat the oven to 400°F. Place the chickpeas on a baking sheet and toss with oil. Sprinkle with a pinch of salt. Roast the chickpeas for 25-30 minutes or until golden and crispy.
  2. Meanwhile, bring water to a boil in a medium saucepan. Cook the pasta according to the package's instructions.
  3. Prepare the avocado pesto: In a food processor, add the avocados, basil, garlic, oil, lemon juice, water and salt. Process until smooth, stopping to scrape the sides as needed.
  4. Once the pasta is ready, drain and return it to the saucepan. Add the pesto and toss to combine.
  5. Serve the pasta with the crispy chickpeas, vegan parmesan and arugula if desired.


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