Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, about 8-10 minutes until al dente. Drain and set aside.

Return drained pasta to the pot, drizzle with olive oil, and add ice cubes to cool. Toss gently and let sit until room temperature.

In a blender, combine avocado, spinach, basil, dill, garlic, vinegar, and nutritional yeast. Blend until smooth, about 30 seconds.

In the pot, add dressing, chickpeas, and any vegetables. Toss until pasta is coated and ingredients are well combined.

Garnish with sliced green onions and serve immediately or refrigerate for up to 3 days.