Oil-Free Chickpea and Pasta Salad
Ingredients
- 8 oz pasta
- 1/2 of one 15 oz can chickpeas (about 3/4 cup)
- 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
- 1 tsp olive oil (optional)
Dressing
- 3/4 cup soaked cashews
- 1/2 cup water
- 1 tbsp fresh lemon juice
- 1 tsp maple syrup (or to taste)
- 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 and black pepper to taste
Preparation
Soak 3/4 cup cashews overnight or in hot water for 1 hour.
Cook 8 oz pasta according to package instructions, then drain, rinse, and allow to cool.
Rinse and drain 1/2 of one 15 oz can chickpeas (about 3/4 cup).
Toss the chickpeas with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt to taste; optionally add 1 tsp olive oil.
Bake the seasoned chickpeas at 400°F until just crispy.
Finely chop 1/2 red onion.
Cut 1 cup grape tomatoes into halves.
Blend the dressing on high using the soaked cashews, 1/2 cup water, 1 tbsp fresh lemon juice, 1 tsp maple syrup (or to taste), 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, and salt and black pepper to taste.
In a large bowl, mix the roasted chickpeas, 1.5 to 2 cups of the cooked pasta, the chopped red onion, halved tomatoes, the dressing, and chopped parsley to taste.
Season with additional salt and pepper if needed.
Tips
Adjust the maple syrup and lemon juice in the dressing to taste for desired sweetness and acidity.
