Chickpea Pasta Bowl with Creamy Chive Sauce, Sautéed Veggies, Grilled Halloumi and Avocado

1. Cook chickpea pasta according to package directions. Drain and set aside.
2. While the pasta cooks, chop zucchini, carrots, bell peppers, and mushrooms. Sauté the chopped vegetables in a pan with a little olive oil until tender-crisp. Set aside.
3. Slice the halloumi cheese and grill or pan-fry until golden brown and slightly crispy on both sides. Set aside.
4. In a large bowl, combine the cooked chickpea pasta with 1 tablespoon of olive oil, minced garlic, chive cream cheese, and a splash of almond milk. Toss until the pasta is coated in a creamy sauce.
5. Stir in the sautéed vegetables and fresh dill.
6. Serve the pasta bowl topped with grilled halloumi slices and fresh avocado.