Chickpea and Pasta Salad
Ingredients
- 8 oz pasta
- 3/4 cup chickpeas
- 1/2 red onion
- 1 cup grape tomatoes
- parsley to taste
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 tsp cumin
- salt to taste
- black pepper to taste
Chickpea seasoning
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- salt to taste
- 1 tsp olive oil (optional)
Preparation
Cook 8 oz pasta, drain it, rinse under cold water, and allow it to cool.
Rinse and drain 3/4 cup chickpeas, then toss with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt to taste; optionally add 1 tsp olive oil to coat, and bake at 400°F until just crispy.
Finely chop 1/2 red onion.
Cut 1 cup grape tomatoes into halves.
For the dressing, blend on high speed 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, and 1/4 tsp cumin; add salt and black pepper to taste, and adjust maple syrup and lemon juice as needed.
In a large bowl, mix the roasted chickpeas, 1.5 to 2 cups cooked pasta, chopped red onion, halved tomatoes, dressing, and chopped parsley to taste; season with salt and pepper as needed.
