Vegan Chickpea Pasta Salad with Cashew Dressing
Ingredients
- 8oz pasta
- 3/4 cups canned chickpeas, rinsed and drained
- 1/2 red onion
- 1 cup grape tomatoes
- Fresh parsley
Chickpea seasoning
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt, to taste
- (Optional) 1 tsp olive oil
Dressing
- 3/4 cups 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
Preparation
Cook 8oz pasta, then drain and rinse it. Allow the pasta to cool
Rinse and drain 3/4 cups chickpeas
Toss the chickpeas with garlic powder, paprika, and salt to taste. Optionally, add olive oil to coat the chickpeas
Bake the chickpeas at 400°F until just crispy
Finely chop the red onion
Cut the grape tomatoes into halves
Soak cashews overnight or in hot water for 1 hour. Then blend the soaked cashews with water, lemon juice, maple syrup, red wine vinegar, garlic powder, ground mustard seed, paprika, cayenne, cumin, salt, and black pepper until smooth. Adjust maple syrup and lemon juice to taste
In a large bowl, mix the roasted chickpeas, 1.5 to 2 cups cooked pasta, diced red onion, halved tomatoes, dressing, and chopped parsley. Season with salt and pepper to taste
