Gather your dressing ingredients: ripe avocado, plain Greek yogurt, double the cilantro, lime juice, olive oil or water, a pinch of salt, and optional garlic.

Add everything to a blender and blitz until smooth and creamy; adjust thickness with water or olive oil as needed.

Taste and adjust seasoning with lime, salt, or extra cilantro.

Transfer the dressing to a bowl or jar and set it aside.

Bring a large pot of salted water to a boil and cook the pasta until al dente.

Drain the pasta and rinse under cool water to stop cooking, then let it cool to room temperature.

Drain and rinse the chickpeas and corn, then pat dry.

Chop the cucumber and dice the red onion finely.

Crumble the feta cheese and set aside small cilantro sprigs for garnish.

In a large mixing bowl, combine the cooled pasta, chickpeas, corn, cucumber, and red onion.

Drizzle in the dressing and toss until everything is well coated.

Taste and adjust seasoning if needed.

Sprinkle crumbled feta on top and gently fold it in.

Garnish with cilantro and a final squeeze of lime juice.

Chill for at least 15-20 minutes or serve immediately.