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Avocado Pasta BLT Salad-2
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Creamy Avocado BLT Pasta Salad with Tempeh Bacon

Quick, easy, and filling—this vegan pasta salad transforms your favorite avocado BLT into a creamy, crunchy, 20-minute meal packed with bold flavor.
Course Salad
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 serves
Calories 653kcal

Equipment

  • Blender

Ingredients

Pasta

  • 14 oz pasta bow tie or pasta shape of choice (400g)

Tempeh Bacon

  • 10.5 oz tempeh sliced into ¼-inch strips (300g)
  • ¼ cup soy sauce 60ml
  • 2 tbsp maple syrup 42g
  • ½ tbsp extra virgin olive oil 7g
  • ½ tbsp smoked paprika

Crispy Chickpeas

  • 2 15 oz cans chickpeas drained and rinsed (approx. 800g total)
  • ½ tbsp extra virgin olive oil 7g
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp smoked paprika

Avocado Dressing

  • 1 large ripe avocado pit removed
  • 3 cups baby spinach packed (80g)
  • ½ bunch fresh dill about ½ cup chopped, optional
  • ¼ cup plain plant-based yogurt about 60g
  • ¼ cup plant-based mayonnaise about 60g
  • 3 tbsp lemon juice from 1 lemon (45g)
  • 1 clove garlic peeled
  • ½ tsp onion powder
  • 1 tsp salt
  • ¼ tsp black pepper cracked

Salad Add-Ins

  • 1½ cups cherry tomatoes halved (250g)
  • ½ red onion thinly sliced (about 60g)
  • ½ bunch fresh dill finely chopped (optional)

Instructions

Cook the Pasta

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside to cool completely.

Marinate and Cook the Tempeh Bacon

  • In a medium bowl, whisk together soy sauce, maple syrup, olive oil, and smoked paprika. Add the sliced tempeh and toss to coat. Let sit for 10–15 minutes.
  • If using an oven, preheat to 400°F (200°C).
  • Oven method: Spread tempeh on a lined baking sheet. Bake for 10 minutes, flip the pieces, brush with any remaining marinade, and return to the oven for another 10 minutes or until golden and crisp.
  • Air fryer method: Place tempeh in one half of the basket. Air fry at 400°F for 15–20 minutes, shaking halfway through.

Prepare the Crispy Chickpeas

  • In a bowl, toss drained chickpeas with olive oil, salt, cumin, turmeric, and smoked paprika.
  • Oven method: Spread chickpeas on a lined baking sheet and roast at 400°F alongside the tempeh, shaking the pan after 10 minutes. Bake for a total of 20 minutes, or until crispy.
  • Air fryer method: Place chickpeas in the other half of the air fryer basket (next to the tempeh). Air fry at 400°F for 15–20 minutes, shaking halfway through.

Make the Avocado Dressing

  • Add the avocado, spinach, dill (if using), yogurt, mayonnaise, lemon juice, garlic, onion powder, salt, and pepper to a blender. Blend until smooth and creamy.

Assemble the Salad

  • In a large bowl, toss the cooled pasta with the avocado dressing until evenly coated. Fold in cherry tomatoes, red onion, and dill (if using). Top with crispy chickpeas and tempeh bacon just before serving.

Video

Nutrition

Calories: 653kcal | Carbohydrates: 87g | Protein: 28g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 1773mg | Potassium: 1002mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1924IU | Vitamin C: 27mg | Calcium: 175mg | Iron: 6mg