Cook chickpea pasta according to package instructions. Drain and set aside.

Meanwhile, heat oil in a skillet over medium heat. Add onion and garlic and cook until softened, 5-8 minutes. Add chickpeas and some salt and pepper. Fry until golden, another 5-8 minutes.

Add butter to the skillet. Once melted, add pasta and toss until pasta is coated.

Stir in nutritional yeast. Season with salt and pepper to taste. Serve.

Mix ingredients together in a bowl and serve.

If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.