Oil-Free Chickpea and Pasta Salad
Ingredients
- 8 oz pasta
- 3/4 cup canned chickpeas, drained and rinsed
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt to taste
- Optional: 1 tsp olive oil
- 1/2 red onion
- 1 cup grape tomatoes
- Chopped parsley, to taste
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 to coat chickpeas.
Bake chickpeas at 400°F until just crispy.
Finely chop 1/2 red onion.
Cut 1 cup grape tomatoes in half.
In a large bowl, mix roasted chickpeas, 1.5 to 2 cups cooked pasta, chopped red onion, halved tomatoes, dressing, and chopped parsley to taste.
Season with salt and pepper to taste.
Dressing
Blend on high 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, and 1/4-1/2 tsp cumin.
Add salt and black pepper to taste and adjust maple syrup and lemon juice as needed.
