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

Transfer the pasta to a bowl of ice water immediately after draining to cool for 2-3 minutes.

In a blender, combine basil, spinach, dill, green onion whites, nutritional yeast, garlic, avocado, vinegar, lemon juice, water, and a pinch of salt. Blend until smooth for about 1-2 minutes.

In a large mixing bowl, combine the cooled pasta, chickpeas, chopped cabbage, diced cucumbers, and sliced green onion tops. Mix gently.

Fold in the creamy dressing, ensuring all the pasta and vegetables are well coated. Adjust seasoning to taste.

Serve immediately or chill for 10-15 minutes before serving.