Avocado Tomato Chickpea Pasta Salad With Lemon Basil Vinaigrette Recipe

Ingredients For Avocado Tomato Chickpea Pasta Salad With Lemon Basil Vinaigrette Recipe

• For the pasta
• 8 ounce Whole wheat or gluten free pasta
• 1 can Chickpeas, rinsed and drained
• 2 cup Cherry tomatoes, halved
• 0.5 cup Feta crumbles
• 1 Ripe but slightly firm avocado, pitted and diced
• 0.25 Small red onion, thinly sliced
• 0.5 cup Optional:pitted kalamata olives
• For the vinaigrette
• 0.25 cup Fresh lemon juice
• 1 Garlic clove
• 0.25 cup Olive oil or avocado oil
• 0.33000000000000007 cup Packed fresh basil leaves
• 1 teaspoon Honey or sugar
• 0.25 teaspoon Dried oregano
• 0.5 teaspoon Salt, plus more to taste
• Freshly ground black pepper
• To garnish
• Torn basil leaves