Creamy Avocado BLT Pasta Salad with Tempeh Bacon

• Cook pasta to packet instructions and allow to cool completely.
• *Note - you can use either an oven or air fryer for this recipe. If using an oven, preheat it to 200C/400F.

Tempeh bacon

• Slice block of tempeh in half, then into thin strips approximately 0.5cm or 1/4 inch wide.
• Combine all remaining tempeh bacon ingredients in a medium size bowl to make a marinade. Taste and adjust flavor as needed. It should be salty, smoky, and sweet (the sweetness may seem excessive but it's needed to balance the natural bitterness of the tempeh).
• Add tempeh to the marinade bowl and massage with your hands. Leave to soak for 10-15 minutes.

Crunchy chickpeas

• Combine drained and rinsed chickpeas with all other ingredients in a bowl and mix well.
• If using an air fryer, add the tempeh bacon to one half of the basket and the chickpeas to the other. Air fry for 15-20 minutes at 200C/400F, shaking half way through so they crisp evenly.
• If using an oven, transfer tempeh pieces using tongs onto a lined baking sheet in a single layer. Keep the remaining marinade. Place chickpeas onto another lined baking tray in a single layer.
• Bake tempeh for 10 minutes, then remove from the oven, flip, and brush generously with reserved marinade. Shake the tray of chickpeas so they cook evenly. Bake for a further 10 minutes, or until both the chickpeas and the tempeh are looking crispy.

Avocado dressing

• Combine all dressing ingredients in a blender and blitz until smooth.

Combine and serve

• Place the pasta and dressing in a very large bowl and mix until coated. Gently toss through the add-ins of cherry tomatoes, red onion, and dill. Then lastly, top with the chickpeas and tempeh bacon to serve.