Cook the pasta
Cook chickpea or lentil pasta to al dente (avoid overcooking).
Drain, rinse with cold water, and let cool completely.
Prepare the vegetables
Finely chop pickles, Dandy celery, red onion, and fresh dill.
Make the dressing
In a bowl, whisk together Greek yogurt, avocado mayo, pickle juice, lemon juice, Dijon mustard, garlic powder, onion powder, olive oil, and optional honey/maple.
Season with salt and pepper to taste.
Combine
In a large bowl, mix cooled pasta with chopped vegetables and dressing. Toss until evenly coated.
Add microgreens
Gently fold in microgreens just before serving to preserve texture and nutrients.
Chill
Refrigerate for 20–30 minutes to allow flavors to meld.