Oil-Free Chickpea Pasta Salad

1. Cook 8 oz pasta, drain, rinse, and allow to cool.

2. Rinse and drain 1/2 of a 15 oz can of chickpeas (about 3/4 cup).

3. Toss the chickpeas with 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and salt to taste, and optionally add 1 teaspoon olive oil for coating.

4. Bake the seasoned chickpeas at 400°F until just crispy.

5. Finely chop 1/2 red onion.

6. Cut 1 cup grape tomatoes in half.

7. Prepare the dressing by blending on high speed the following: 3/4 cup soaked cashews, 1/2 cup water, 1 tablespoon fresh lemon juice, 1 teaspoon maple syrup (or to taste), 3 tablespoons red wine vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon ground mustard seed, 1/4 teaspoon paprika, 1/4 teaspoon cayenne, 1/4 to 1/2 teaspoon cumin, and salt and black pepper to taste.

8. In a large bowl, combine the roasted chickpeas, 1.5 to 2 cups of cooked pasta, chopped red onion, halved tomatoes, prepared dressing, and chopped parsley to desired quantities, then season with salt and pepper to taste.

Notes

1. Adjust the maple syrup and lemon juice in the dressing to taste for preferred sweetness and acidity.

2. The olive oil is optional and can be omitted to keep the recipe oil-free.