Begin by boiling a large pot of salted water over high heat. Once boiling, add your choice of pasta—like fusilli—and cook according to the package instructions, typically around 8–10 minutes, until al dente.

To quickly cool down the pasta, drizzle a bit of olive oil and toss to coat. Then, add a few ice cubes to the pot and stir until the pasta is no longer warm to the touch.

In a blender or food processor, combine the ripe avocado, fresh basil, fresh dill, white wine vinegar, garlic cloves, and a generous pinch of salt. Blend on high until the mixture reaches a smooth, creamy consistency.

In a large mixing bowl, combine the cooled pasta with the creamy dressing. Toss in the chopped spinach, drained chickpeas, and your choice of diced vegetables, like bell peppers or cucumbers.

Before serving, slice some green onions and sprinkle them over the top for added crunch and flavor.