Bring a large pot of water to a rolling boil over high heat. Generously salt the water to enhance the pasta's flavor. Once boiling, add the fusilli pasta and cook it for about 8-10 minutes, or until it reaches an al dente texture.

After the fusilli is cooked, carefully drain it in a colander. To cool the pasta quickly, drizzle a little olive oil over the top and toss gently.

Gather your food processor and add the avocado, garlic cloves, fresh basil, fresh dill, white wine vinegar, and nutritional yeast. Blend until smooth and creamy.

In a large mixing bowl, combine the cooled fusilli pasta and the smooth dressing. Toss together thoroughly and incorporate your chickpeas and any crunchy vegetables.

Slice green onions and sprinkle them generously over the top. Serve the salad immediately or refrigerate for later.