Oil-Free Chickpea and Pasta Salad
Ingredients
- 8 oz pasta
- 3/4 cup chickpeas (drained and rinsed from half of a 15 oz can)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt to taste
- Optional: 1 teaspoon olive oil
- 1/2 red onion
- About 1 cup grape tomatoes
- Chopped parsley (to taste)
Dressing
- 3/4 cup soaked cashews
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon maple syrup (or to taste)
- 3 tablespoons red wine vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground mustard seed
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 to 1/2 teaspoon cumin
- Salt and black pepper to taste
Preparation
Cook 8 oz pasta, drain, rinse, and allow to cool.
Rinse and drain 3/4 cup chickpeas.
Toss the chickpeas with 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and salt to taste, and optionally add 1 teaspoon olive oil to coat.
Bake the chickpeas at 400°F until just crispy.
Finely chop 1/2 red onion.
Cut about 1 cup grape tomatoes in half.
Blend the dressing ingredients on high until smooth: 3/4 cup soaked cashews (soak overnight or in hot water for 1 hour), 1/2 cup water, 1 tablespoon fresh lemon juice, 1 teaspoon maple syrup, 3 tablespoons red wine vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon ground mustard seed, 1/4 teaspoon paprika, 1/4 teaspoon cayenne, 1/4 to 1/2 teaspoon cumin, and salt and black pepper to taste, adjusting maple syrup and lemon juice as desired.
In a large bowl, combine the roasted chickpeas, 1.5 to 2 cups cooked pasta, chopped red onion, halved tomatoes, dressing, and chopped parsley to desired amount, then season with salt and pepper to taste.
Tips
Cashews should be soaked for at least one hour in hot water or overnight for optimal blending results.
Adjust seasoning and quantities of parsley, salt, and pepper based on personal taste preferences.
