Oil-Free Chickpea and Pasta Salad
Ingredients
Salad
- 8 oz pasta
- 3/4 cup chickpeas, rinsed and drained
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- salt, to taste
- 1 tsp olive oil (optional)
- 1/2 red onion
- 1 cup grape tomatoes
- fresh parsley, to taste
Dressing
- 3/4 cup cashews, soaked
- 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
Soak cashews in water overnight or in hot water for 1 hour, then drain
Cook pasta according to package directions, then drain, rinse under cold water, and allow to cool
Rinse and drain chickpeas, then toss with garlic powder, paprika, salt, and optional olive oil
Bake chickpeas at 400°F until just crispy
Finely chop red onion
Cut grape tomatoes in half
Blend 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, then adjust maple syrup and lemon juice to taste
In a large bowl, mix roasted chickpeas, 1 1/2 to 2 cups cooked pasta, diced red onion, halved tomatoes, dressing, and chopped parsley
Season with salt and pepper to taste
