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