Vegan Caesar Pasta Salad
Ingredients
Vegan caesar dressing
- 1 cup cashews
- 1 1/4 cup water
- 2 tbsp lemon juice (fresh)
- 2 tbsp capers
- 2 tbsp water from capers jar
- 2 tbsp Dijon mustard
- 2 tbsp vegan mayo
- 2 garlic cloves (peeled)
- 2 tbsp nutritional yeast
- Sprinkle of salt and pepper
Crispy chickpeas
- 1 can chickpeas
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- salt
- pepper
Salad components
- 3 cups gluten free pasta
- 2 cups kale
- Nutritional yeast
Preparation
Dressing
Soak the cashews for at least an hour
Drain the water, add cashews to a blender, add in the rest of the ingredients
Crispy chickpeas
Drain and pat dry the chickpeas
Coat with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/4 tsp cayenne, salt, and pepper
Bake at 425F for 15 minutes
Pasta and assembly
Cook the pasta according to package instructions
Drain and run under cold water to cool it down
Add the cooked pasta and kale to a bowl
Add half of the Caesar dressing and mix
Add the cooked chickpeas and the remaining Caesar dressing, then mix together
Sprinkle nutritional yeast on top
Notes
This recipe is vegan and can be made gluten-free with gluten-free noodles
Crispy chickpeas add great texture and flavor
