Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on the baking sheet and roast for 20 minutes until crispy.
Meanwhile, cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup pasta water before draining.
In a blender or food processor, combine avocado, lime juice and zest, garlic, basil, Parmesan cheese, and 3 tablespoons olive oil. Blend until smooth. Add reserved pasta water a little at a time to reach your desired sauce consistency. Season with salt and pepper.
Toss the cooked pasta with the avocado lime sauce until evenly coated.
Serve pasta topped with crispy chickpeas, additional lime zest, and fresh basil leaves.
Notes
For a vegan option, replace Parmesan with nutritional yeast.
Add cherry tomatoes or arugula for extra freshness.
Store leftover chickpeas separately to keep them crisp.
Nutritional information shared on this website is an estimate and may vary based on the exact ingredients or brands used, as well as portion sizes. These estimates are provided as a courtesy and should not replace the advice of a licensed dietitian or healthcare professional. For accurate nutrition details, I recommend calculating values based on the specific products and tools you use.
Medical Disclaimer
I am not a licensed medical professional, and the content shared on NanaGrams TidBits is not intended as medical advice. Always consult with a healthcare provider for questions or concerns about your health, diet, or specific conditions. The information on this site is meant to inspire and inform, not replace professional advice.