Oil-Free Chickpea and Pasta Salad
Ingredients
- 8 oz pasta
- 3/4 cup chickpeas (rinsed and drained)
- 1/2 red onion
- 1 cup grape tomatoes
- chopped parsley (to taste)
Chickpea seasoning
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- salt to taste
- optional: 1 tsp olive oil
Dressing
- 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
- 1/4-1/2 tsp 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 chickpeas with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt to taste; optionally add 1 tsp olive oil for coating.
Bake the chickpeas at 400°F until just crispy.
Finely chop 1/2 red onion.
Cut about 1 cup grape tomatoes in half.
Prepare the dressing by blending 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, 1/4-1/2 tsp cumin, and salt and black pepper to taste; adjust maple syrup and lemon juice as needed.
In a large bowl, combine the roasted chickpeas, 1.5 to 2 cups cooked pasta, chopped red onion, halved tomatoes, prepared dressing, and chopped parsley to taste; season with additional salt and pepper if desired.
