Oil-Free Chickpea and Pasta Salad
Ingredients
- 8oz pasta
- 1/2 of one 15oz can chickpeas (or 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
- optional: 1 tsp olive oil
Dressing
- 3/4 cup soaked cashews (soak overnight or in hot water for 1 hour)
- 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
Cook 8oz pasta, drain and rinse, and allow to cool
Rinse and drain 1/2 of one 15oz can chickpeas
Toss chickpeas with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt to taste
Optionally, add 1 tsp olive oil to coat chickpeas
Bake the chickpeas at 400F until just crispy
Finely chop 1/2 red onion
Cut 1 cup grape tomatoes into halves
Blend on high for the 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
In a large bowl, mix the roasted chickpeas, 1-1/2 to 2 cups of cooked pasta, diced red onion, halved tomatoes, dressing, and chopped parsley in desired quantities, then add salt and pepper to taste
Notes
Adjust maple syrup and lemon juice in the dressing to taste for desired sweetness and acidity
The recipe is oil-free, but adding olive oil to chickpeas is optional for crispiness
