3 cloves garlic, minced (about 1 1/2 teaspoons) 1 cup cherry tomatoes, chopped in half
Preheat the oven to 400°F and lightly grease a baking sheet.
Pat the chickpeas completely dry; place in a large bowl. Add 2 teaspoons olive oil, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well until chickpeas are evenly coated.
Pour the chickpeas on the baking sheet in a single layer. Bake for 40-45 min- utes, until the chickpeas are crispy.
Cook pasta according to package directions; drain and place back into pot.
In a food processor or blender, place avocados, basil, spinach, walnuts, lemon juice, milk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until smooth. 6. Pour avocado sauce in the pot with the pasta. Add tomatoes and chickpeas; stir well to combine.