Oil-Free Chickpea and Pasta Salad

Cook 8 ounces of pasta, then drain and rinse it and allow it to cool

Rinse and drain 3/4 cup of chickpeas, toss them with 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and salt to taste, optionally adding 1 teaspoon olive oil to coat, then bake at 400°F until just crispy

Finely chop 1/2 red onion

Cut 1 cup of grape tomatoes in half

Blend on high speed the dressing ingredients: 3/4 cup soaked cashews, 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, mix the roasted chickpeas, 1.5 to 2 cups of cooked pasta, the chopped red onion, halved tomatoes, the dressing, and chopped parsley to taste, then season with salt and pepper as needed