Oil-Free Chickpea and Pasta Salad

Cook 8 oz pasta, drain and rinse, and allow it to cool

Rinse and drain 3/4 cup chickpeas

Toss the chickpeas with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt to taste, optionally adding 1 tsp olive oil

Bake the chickpeas at 400°F until just crispy

Finely chop 1/2 red onion

Cut 1 cup grape tomatoes in half

Blend on high the dressing ingredients: 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, adjusting maple syrup and lemon juice as needed

In a large bowl, mix the roasted chickpeas, 1-1/2 to 2 cups cooked pasta, diced red onion, halved tomatoes, the dressing, and chopped parsley in desired quantities, seasoning with salt and pepper to taste