Chickpea and Pasta Salad
Ingredients
- 8 oz pasta
- 3/4 cup chickpeas
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- salt to taste
- 1 teaspoon olive oil (optional)
- 1/2 red onion
- 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 teaspoon cumin
- salt and black pepper to taste
Preparation
Cook 8 oz pasta, drain, rinse under cold water, and allow to cool.
Preheat oven to 400°F
Rinse and drain 3/4 cup chickpeas.
Toss chickpeas with 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and salt to taste, optionally adding 1 teaspoon olive oil to coat.
Bake chickpeas 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 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 teaspoon cumin, and salt and black pepper to taste, adjusting 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 taste, then season with salt and pepper to taste.
