Creamy Avocado BLT Pasta Salad with Tempeh Bacon
Quick, easy & filling - this pasta salad is a transformation of your favourite avocado and bacon sandwich! Ready in just 20 minutes it's creamy, fresh and punchy, with lots of contrasting crunchy and silky textures. Plus, as a bonus, it's vegan friendly!
Servings 6 people
Calories 716kcal
Cost $16
Equipment
- Blender
Ingredients
Pasta
- 400 g bow pasta or pasta shape of choice
Avocado dressing
- 1 avocado large, ripe, pit removed
- 80 g fresh baby spinach washed
- 1/2 bunch fresh dill
- 1/4 cup natural yoghurt plant-based
- 1/4 cup mayonnaise plant-based
- 1 lemon juiced
- 1 garlic clove peeled
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp cracked pepper
Tempeh bacon
- 300 g tempeh
- 1/4 cup soy sauce
- 2 tbsp maple syrup
- 1/2 tbsp olive oil extra virgin
- 1/2 tbsp smoked paprika
Crunchy chickpeas
- 800 g canned chickpeas drained and rinsed
- 1/2 tbsp olive oil extra virgin
- 1 tsp salt
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp smoked paprika
Other add-ins
- 250 g cherry tomatoes halved
- 1/2 red onion finely sliced
- 1/2 bunch fresh dill finely chopped
Instructions
- 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.
Video
Nutrition
Calories: 716kcal | Carbohydrates: 99g | Protein: 30g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 1780mg | Potassium: 1041mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1930IU | Vitamin C: 27mg | Calcium: 179mg | Iron: 6mg
Janet k. says
Nailed it, so satisfying.