Bring a large pot of salted water to a rolling boil. Add your preferred pasta and cook according to package instructions, usually around 8-12 minutes, until al dente. Drain the pasta in a colander.

Drizzle a light splash of olive oil over the pasta to prevent sticking, then toss it gently. Add a few ice cubes to cool it down quickly.

In a food processor, combine avocado, spinach, herbs, garlic, white wine vinegar, nutritional yeast, salt, and pepper. Blend until smooth and creamy, about 1-2 minutes.

In the same pot, combine the cooled pasta with the Green Goddess dressing. Add chickpeas and any additional crunchy veggies. Toss everything together gently.

Garnish the salad with sliced green onions. Serve immediately or let it chill in the refrigerator for 10-15 minutes.