Wash and dice the cucumber into 1/2-inch pieces, dice the red bell pepper into 1/4-inch pieces, finely slice the celery stalks, and halve the cherry tomatoes.

Drain and rinse the chickpeas under cold water.

Cook the rotini pasta in salted boiling water for about 8-10 minutes until al dente, then drain and cool.

In a blender, combine avocados, water, garlic, horseradish, dill, salt, pepper, and lemon juice; blend until smooth.

In a large mixing bowl, toss the cooled rotini with the creamy dressing, then fold in the vegetables and chickpeas.

Serve in bowls, garnish with nutritional yeast and parsley.