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 (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 8 oz pasta, drain and rinse, then allow to cool
Rinse and drain 3/4 cup chickpeas, toss with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt to taste, then optionally add 1 tsp olive oil and bake at 400°F until just crispy
Finely chop 1/2 red onion
Cut 1 cup grape tomatoes into halves
Blend the dressing ingredients on high until smooth: 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, 1/4-1/2 tsp cumin, and salt and black pepper to taste, then adjust maple syrup and lemon juice to taste
In a large bowl, mix the roasted chickpeas, 1-1/2 to 2 cups cooked pasta, diced red onion, halved tomatoes, dressing, and chopped parsley to desired quantity, then season with salt and pepper to taste
Tips
Soak cashews overnight or in hot water for 1 hour before using in the dressing
Adjust seasonings and quantities based on personal preference for a customized salad
