Vegan Caesar Pasta Salad
Ingredients
Vegan caesar dressing
- 1 cup cashews
- 1 1/4 cup water
- 2 tbsp lemon juice
- 2 tbsp capers
- 2 tbsp water from capers jar
- 2 tbsp Dijon mustard
- 2 tbsp vegan mayo
- 2 garlic cloves
- 2 tbsp nutritional yeast
- sprinkle of salt and pepper
Crispy chickpeas
- 1 can chickpeas
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- salt
- pepper
Salad components
- 3 cups gluten free pasta
- 2 cups kale
- nutritional yeast
Preparation
Dressing
Soak the cashews for at least an hour.
Drain the water, add the cashews to a blender, add the remaining dressing ingredients, and blend until smooth.
Chickpea
Drain and pat dry the chickpeas.
Coat with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/4 tsp cayenne, salt, and pepper.
Bake at 425F for 15 minutes.
Salad assembly
Cook the pasta according to package instructions.
Drain and run under cold water to cool it down.
Add the cooked pasta to a bowl with the kale.
Add half of the Caesar dressing and mix.
Add the cooked chickpeas and the remaining Caesar dressing, then mix together.
Sprinkle nutritional yeast on top.
