Cook the pasta in salted boiling water according to package instructions, typically 8-10 minutes, until al dente.

Cool the pasta by drizzling with olive oil and adding ice cubes to prevent sticking.

In a food processor, blend avocado, fresh herbs, white wine vinegar, garlic, and nutritional yeast until smooth.

In a mixing bowl, combine cooled pasta, chickpeas, and desired crunchy vegetables, then add the dressing and toss.

Garnish with sliced green onions and serve immediately or refrigerate for flavor melding.