Oil-Free Chickpea Pasta Salad
Ingredients
- 8 oz pasta
- 3/4 cup canned chickpeas, drained and rinsed
- 1/2 red onion
- 1 cup grape tomatoes
- Chopped parsley, to taste
Chickpea seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt, to taste
- Optional: 1 teaspoon olive oil
Dressing
- 3/4 cup soaked cashews
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon maple syrup, or to taste
- 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
- Salt and black pepper, to taste
Preparation
Cook 8 oz pasta, drain, rinse, and allow to cool.
Rinse and drain 3/4 cup chickpeas. Toss with 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and salt to taste. Optionally, add 1 teaspoon olive oil. Bake at 400°F until just crispy.
Finely chop 1/2 red onion.
Cut 1 cup grape tomatoes in half.
For the dressing, blend on high: 3/4 cup soaked cashews, 1/2 cup water, 1 tablespoon fresh lemon juice, 1 teaspoon maple syrup or to taste, 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.
In a large bowl, combine the roasted chickpeas, 1.5 to 2 cups of the cooked pasta, chopped red onion, halved tomatoes, dressing, and chopped parsley to desired quantity. Season with salt and pepper to taste.
Tips
Adjust the maple syrup and lemon juice in the dressing to suit your taste preferences.
The olive oil for chickpeas is optional and can help achieve crispier texture.
