# What You'll Need:
→ Pasta & Protein
01 - 9 oz whole wheat or chickpea pasta
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 7 oz cooked edamame beans, shelled
→ 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 tbsp olive oil
14 - 1 clove garlic, minced
15 - 2 tbsp fresh lemon juice
16 - 1 tbsp 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
# Steps:
01 - Boil pasta according to package directions. Drain and rinse under cold water to stop cooking and cool the pasta.
02 - In a large bowl, mix cooked pasta, chickpeas, edamame, cucumber, spinach, cherry tomatoes, avocado, spring onions, parsley, and basil until evenly combined.
03 - Blend Greek yogurt, mayonnaise, olive oil, garlic, lemon juice, apple cider vinegar, chives, parsley, and basil in a food processor until smooth. Season with salt and pepper.
04 - Pour dressing over the salad and toss gently to ensure all ingredients are evenly coated.
05 - Refrigerate the salad for at least 15 minutes to meld flavors before serving. Garnish with extra fresh herbs if desired.
