Oil-Free Chickpea and Pasta Salad
Ingredients
- 8 oz pasta
- 3/4 cup canned chickpeas (drained and rinsed)
- 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
- 1 tsp olive oil (optional)
Dressing
- 3/4 cup soaked cashews
- 1/2 cup water
- 1 tbsp fresh lemon juice
- 1 tsp maple syrup
- 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 to taste
- 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.
Bake chickpeas at 400°F until just crispy.
Finely chop 1/2 red onion.
Cut 1 cup grape tomatoes into halves.
Blend the dressing ingredients on high until smooth: 3/4 cup soaked cashews, 1/2 cup water, 1 tbsp fresh lemon juice, 1 tsp maple syrup, 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. Adjust maple and lemon juice to taste.
In a large bowl, combine the roasted chickpeas, 1.5 to 2 cups cooked pasta, chopped red onion, halved tomatoes, dressing, and chopped parsley as desired. Season with additional salt and pepper if needed.
