Start by filling a large pot with water, adding a pinch of salt, and bringing it to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

Return the drained pasta to the pot and drizzle with olive oil; stir in ice cubes to cool quickly for 1-2 minutes.

In a food processor, blend avocado, spinach, herbs, garlic, vinegar, and nutritional yeast for 30-45 seconds until smooth. Adjust seasoning if needed.

Add cooled pasta, rinsed chickpeas, and any additional veggies into the pot. Pour dressing over and toss for about a minute until well coated.

Garnish with sliced green onions and serve immediately, or chill for 15 minutes before serving.