Oil-Free Chickpea Pasta Salad
Ingredients
- 8 oz pasta
- 3/4 cup 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
- 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 to 1/2 tsp cumin
- Salt and black pepper to taste
Preparation
Soak 3/4 cup cashews overnight or in hot water for 1 hour.
Cook 8 oz pasta according to package instructions, then drain, rinse, and allow to cool.
Rinse and drain 3/4 cup chickpeas, then toss with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt to taste. Optionally, add 1 tsp olive oil, then bake at 400°F until just crispy.
Finely chop 1/2 red onion.
Cut 1 cup grape tomatoes in half.
Blend the soaked cashews with 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 to 1/2 tsp cumin, and salt and black pepper to taste. Adjust maple syrup and lemon juice as desired.
In a large bowl, combine the roasted chickpeas, 1.5 to 2 cups cooked pasta, chopped red onion, halved tomatoes, dressing, and chopped parsley to taste. Mix well and season with salt and pepper if needed.
Tips
Omit olive oil for a strictly oil-free version.
Adjust the dressing's sweetness and acidity to your personal taste.
