Avocado Pesto Pasta with Roasted Chickpeas

Looking for a healthy dinner that’s done in under one hour? This Avocado Pesto Pasta is creamy and satisfying, and the roasted chickpeas take it to the next level.

2 cans chickpeas, drained and rinsed
1 tablespoon + 2 teaspoons olive oil, divided
1 teaspoon garlic powder
½ teaspoon onion powder
1½ teaspoons salt, divided
¾ teaspoon black pepper, divided
12 ounces pasta (gluten-free, if necessary)
2 large avocados, peeled and seeded
⅔ cup fresh basil, packed
½ cup spinach, packed (optional)
2 tablespoons walnuts
2 tablespoons fresh lemon juice
2 tablespoons unsweetened almond milk
3 cloves garlic, minced (about 1½ teaspoons) 1 cup cherry tomatoes, chopped in half

View the full recipe at Emilie Eats →