Start by bringing a large pot of salted water to a rolling boil over high heat. Add your pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain the cooked pasta in a colander.

Return the drained pasta to the pot, drizzle with a tablespoon of olive oil to prevent sticking, and cool quickly by adding ice cubes or running under cold water.

While the pasta cools, prepare the dressing by blending avocado, fresh herbs, garlic, white wine vinegar, nutritional yeast, and salt until smooth.

Once the pasta has cooled, transfer it to a mixing bowl. Add chickpeas, spinach, and any additional chopped vegetables. Drizzle with the dressing and toss until evenly coated.

Slice green onions and sprinkle over the salad. Serve immediately or chill briefly to enhance freshness.