Oil-Free Chickpea Pasta Salad
Ingredients
- 8 oz pasta
- 3/4 cup chickpeas (rinsed and drained)
- 1/2 tsp garlic powder (for chickpeas)
- 1/4 tsp paprika (for chickpeas)
- Salt to taste (for chickpeas)
- Optional: 1 tsp olive oil
- 1/2 red onion
- 1 cup grape tomatoes
- Chopped parsley (to taste)
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 to taste
- Black pepper to taste
Preparation
Cook 8 oz pasta, drain, rinse, and 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. Optionally add 1 tsp olive oil to coat. Bake 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 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. Adjust maple syrup and lemon juice 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 to desired quantities. Season with salt and pepper to taste.
