Begin by bringing a large pot of salted water to a rolling boil. Add your favorite pasta shape and cook according to the package instructions, typically around 8-10 minutes. Once al dente, drain the pasta in a colander, then return it to the pot to keep it warm while you prepare the dressing.

To cool down the pasta quickly, drizzle it with a bit of olive oil to prevent sticking, and toss gently. Add a few ice cubes to the pot and stir until the pasta is no longer steaming, about 3-5 minutes.

In a food processor, combine a ripe avocado, 3-4 cloves of garlic, a handful of fresh herbs (basil and dill), and a splash of white wine vinegar. Blend until silky smooth, about 1-2 minutes.

Add the cooled pasta back to the pot and pour in the creamy dressing. Toss everything together until each piece of pasta is coated. Then, fold in rinsed chickpeas and any crunchy vegetables you'd like.

Serve the salad in a large bowl or individual plates, topping with sliced green onions for added crunch.