INGREDIENTS
- 10 oz short pasta
- 1 can chickpeas, drained and rinsed thoroughly
- ½ cup cherry or grape tomatoes
- ⅓ cup fresh spring peas
- ⅓ cup thinly sliced radishes
Avocado Ranch Dressing
- 1 ripe avocado
- 2 tbsp pickle brine
- ¼ cup dill, finely chopped, plus more for garnish
- 2-3 tbsp lemon juice
- 1 clove garlic
- Kosher salt, to taste
- Freshly ground black pepper, to taste
RECIPE
1. For the dressing, add avocado, pickle brine, dill, lemon, garlic, salt, pepper to a high-speed blender, along with a splash of water (I started with 1/4 cup).
2. Blend on high until completely smooth; add an extra splash of water if needed. Adjust to taste with salt and pepper.
3. Cook the pasta according to the instructions on the package. Drain and let cool.
4. Combine the pasta with the sauce, chickpeas, tomatoes, peas, and radishes. Mix and adjust the pasta with salt and pepper to taste.
5. Garnish with flaky salt, fresh dill, and radishes if desired.