Oil-Free Chickpea and Pasta Salad

1. Cook 8 ounces of pasta, drain, rinse, and allow to cool.

2. Rinse and drain 3/4 cup of chickpeas.

3. Toss the chickpeas with 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and salt to taste, and optionally add 1 teaspoon olive oil.

4. Bake the seasoned chickpeas at 400°F until crispy.

5. Finely chop 1/2 red onion.

6. Cut 1 cup of grape tomatoes in half.

7. Blend on high for the dressing: 3/4 cup soaked cashews, 1/2 cup water, 1 tablespoon fresh lemon juice, 1 teaspoon maple syrup, 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 to 1/2 teaspoon cumin, salt, and black pepper to taste, adjusting maple syrup and lemon juice as needed.

8. In a large bowl, combine 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 if desired.

Notes

1. Cashews should be soaked overnight or in hot water for 1 hour before blending.

2. The recipe is oil-free if the optional olive oil is not added.