Servings: Yield: 3 to 4 | Total time: 40 minutes

2 cans chickpeas, drained and rinsed 2 cans chickpeas, drained and rinsed
1 tablespoon + 2 teaspoons olive oil, divided 1 tablespoon + 2 teaspoons olive oil, divided
1 teaspoon garlic powder 1 teaspoon garlic powder
1/2 teaspoon onion powder ½ teaspoon onion powder
1 1/2 teaspoons salt, divided 1 ½ teaspoons salt, divided
3/4 teaspoon black pepper, divided ¾ teaspoon black pepper, divided
12 ounces pasta (gluten-free, if necessary) 12 ounces pasta (gluten-free, if necessary)
2 large avocados, peeled and seeded 2 large avocados, peeled and seeded
2/3 cup fresh basil, packed ⅔ cup fresh basil, packed
1/2 cup spinach, packed (optional) ½ cup spinach, packed (optional)
2 tablespoons walnuts 2 tablespoons walnuts
2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
2 tablespoons unsweetened almond milk 2 tablespoons unsweetened almond milk
3 cloves garlic, minced (about 1 1/2 teaspoons) 3 cloves garlic, minced (about 1 ½ teaspoons)
1 cup cherry tomatoes, chopped in half 1 cup cherry tomatoes, chopped in half

1. Preheat the oven to 400°F and lightly grease a baking sheet.
2. Pat the chickpeas completely dry; place in a large bowl. Add 2 teaspoons olive
oil, garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon pepper.
Mix well until chickpeas are evenly coated.
3. Pour the chickpeas on the baking sheet in a single layer. Bake for 40 to 45 minutes,
until the chickpeas are crispy.
4. Cook pasta according to package directions; drain and place back into pot.
5. In a food processor or blender, place avocados, basil, spinach, walnuts, lemon
juice, milk, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Blend until smooth.
6. Pour avocado sauce in the pot with the pasta. Add tomatoes and chickpeas;
stir well to combine.