Oil-Free Chickpea and Pasta Salad
Ingredients
- 8 oz pasta
- 3/4 cup chickpeas (rinsed and drained)
- 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
- 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 to taste
- black pepper to taste
Preparation
Cook 8 ounces of pasta, drain, rinse, and allow to cool.
Rinse and drain 3/4 cup chickpeas, then toss with 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and salt to taste. Optionally, add 1 teaspoon olive oil and bake at 400°F until just crispy.
Finely chop 1/2 red onion.
Cut 1 cup grape tomatoes into halves.
Blend on high the dressing ingredients: 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, and salt and black pepper to taste. Adjust maple syrup and lemon juice to taste.
In a large bowl, mix the roasted chickpeas, 1.5 to 2 cups of cooked pasta, chopped red onion, halved tomatoes, dressing, and chopped parsley to taste. Add salt and pepper as needed.
