Bring a large pot of salted water to a rolling boil.

Add pasta and cook according to package directions until just al dente.

Drain pasta, return to the pot, add a handful of ice cubes and a drizzle of olive oil, and toss to stop the cooking and cool quickly.

In a blender or food processor, combine basil, spinach, dill, chopped white parts of green onion, nutritional yeast, garlic, avocado, white wine vinegar, lemon juice and zest, 2 tbsp water, and a pinch of kosher salt.

Blend until smooth. Taste and adjust lemon, salt, or water for desired consistency.

To the cooled pasta, add rinsed chickpeas, cabbage, cucumber, jalapeño (if using), and the sliced green parts of green onion.

Pour the dressing over the salad and toss until everything is evenly coated.

Taste and add more salt, lemon, or nutritional yeast as needed. Serve immediately or chill for an hour to meld flavors.