# Components:
→ Pasta & Protein
01 - 9 ounces whole wheat or chickpea pasta
02 - 14 ounces canned chickpeas, drained and rinsed
03 - 7 ounces cooked shelled edamame beans
→ Vegetables
04 - 1 small cucumber, diced
05 - 1 cup baby spinach, roughly chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 small avocado, diced
08 - 2 spring onions, thinly sliced
09 - 1/4 cup fresh parsley, chopped
10 - 1/4 cup fresh basil, chopped
→ Green Goddess Dressing
11 - 1/2 cup Greek yogurt or dairy-free alternative
12 - 1/4 cup mayonnaise or vegan mayonnaise
13 - 2 tablespoons olive oil
14 - 1 clove garlic, minced
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon apple cider vinegar
17 - 1/4 cup fresh chives
18 - 1/4 cup fresh parsley
19 - 1/4 cup fresh basil
20 - Salt and pepper, to taste
# Directions:
01 - Prepare the pasta according to package directions. Drain and rinse under cold water to cool.
02 - In a large bowl, mix the cooked pasta, chickpeas, edamame, cucumber, spinach, cherry tomatoes, avocado, spring onions, parsley, and basil.
03 - Blend Greek yogurt, mayonnaise, olive oil, garlic, lemon juice, apple cider vinegar, chives, parsley, and basil until smooth. Season with salt and pepper.
04 - Pour the dressing over the salad and gently toss to evenly coat all ingredients.
05 - Refrigerate the salad for at least 15 minutes to allow flavors to meld.
06 - Garnish with additional fresh herbs if desired and serve chilled.
