Oil-Free Chickpea Pasta Salad
Ingredients
- 8 oz pasta
- Half of a 15 oz can chickpeas (about 3/4 cup)
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt
- Optional: 1 tsp olive oil
- 1/2 red onion
- 1 cup grape tomatoes
- Fresh parsley
Dressing
- 3/4 cup cashews, soaked
- 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 to taste
- Black pepper to taste
Preparation
Cook 8 oz pasta according to package instructions, then drain, rinse, and allow to cool.
Rinse and drain half of a 15 oz can of chickpeas (about 3/4 cup).
Toss the chickpeas with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt to taste, and 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 in half.
Blend together the dressing ingredients until smooth: 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 to taste, and black pepper to taste.
In a large bowl, mix the roasted chickpeas, 1.5 to 2 cups of cooked pasta, chopped red onion, halved tomatoes, dressing, and chopped parsley in desired quantities, then season with salt and pepper to taste.
Tips
Adjust the amount of maple syrup and lemon juice in the dressing to suit your taste.
