Avocado Pesto Pasta

Meanwhile, in a skillet over medium-high heat, add the chickpeas, 1 tablespoon of olive oil, and 1/2 teaspoon of salt. 

Mix well, then cover the chickpeas and allow them to cook while you prepare the sauce, about 6-9 minutes.

While the chickpeas are cooking, add the avocados, basil, lemon juice, 3 tablespoons of olive oil, garlic, 1 teaspoon of salt, and the black pepper to a blender or food processor. Blend until smooth and creamy.

Give the chickpeas a stir. Once golden and crispy, turn off the heat, then toss them with the garlic powder. 

When the pasta is cooked, toss it with the avocado pesto sauce, then top with crispy chickpeas before serving.

Enjoy!