Vegan Caesar Pasta Salad
Ingredients
Vegan caesar dressing
- 1 cup cashews
- 1 1/4 cup water
- 2 tbsp fresh lemon juice
- 2 tbsp capers
- 2 tbsp water from capers jar
- 2 tbsp Dijon mustard
- 2 tbsp vegan mayonnaise
- 2 garlic cloves
- 2 tbsp nutritional yeast
- Sprinkle of salt and pepper
Roasted chickpeas
- 1 can of chickpeas drained and patted dry
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- salt and pepper
Salad components
- Pasta
- Salad greens
Preparation
Blend all vegan caesar dressing ingredients until smooth.
Preheat oven to 400°F. Toss drained and patted dry chickpeas with olive oil, garlic powder, onion powder, paprika, cayenne, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes or until crispy.
Cook pasta according to package instructions until al dente.
In a large bowl, combine cooked pasta, salad greens, roasted chickpeas, and prepared dressing, then toss well to coat.
