Chickpea and Pasta Salad
Ingredients
- 8 oz pasta
- 1/2 of one 15 oz can chickpeas (or 3/4 cup)
- 1/2 red onion
- 1 cup grape tomatoes
- Parsley (chopped, to taste)
Chickpea seasoning
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt to taste
- 1 tsp olive oil (optional)
Dressing
- 3/4 cup cashews (soaked overnight or in hot water for 1 hour)
- 1/2 cup water
- 1 tbsp fresh lemon juice
- 1 tsp maple syrup (or to taste)
- 3 tbsp red wine vinegar
- 1/2 tsp garlic powder
- 1/4 tsp ground mustard seed
- 1/4 tsp paprika
- 1/4 tsp cayenne
- 1/4 tsp cumin
- Salt to taste
- Black pepper to taste
Preparation
Cook 8 oz pasta, drain, rinse under cold water, and allow to cool.
Rinse and drain 1/2 of one 15 oz can chickpeas (or 3/4 cup). Toss with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt to taste. Optionally, add 1 tsp olive oil to coat. Bake at 400°F until just crispy.
Finely chop 1/2 red onion.
Cut 1 cup grape tomatoes into halves.
For the dressing, blend on high: 3/4 cup soaked cashews, 1/2 cup water, 1 tbsp fresh lemon juice, 1 tsp maple syrup (or to taste), 3 tbsp red wine vinegar, 1/2 tsp garlic powder, 1/4 tsp ground mustard seed, 1/4 tsp paprika, 1/4 tsp cayenne, 1/4 tsp cumin, salt and black pepper to taste. Adjust maple syrup and lemon juice to taste.
In a large bowl, mix the roasted chickpeas, 1.5 to 2 cups of cooked pasta, chopped red onion, halved tomatoes, dressing, and chopped parsley to desired quantities. Season with salt and pepper to taste.
