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Vegan Chickpea Pasta Salad

Vegan Chickpea & Pasta Salad


Ingredients

Scale
  • 8oz pasta
  • ½ of one 15oz can chickpeas (¾ cups)
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • salt to taste
  • 1 tsp olive oil (optional)
  • ½ red onion
  • 1 cup grape tomatoes

Dressing

  • ¾ cups soaked cashews (soak overnight or in hot water for 1 hour)
  • ½ cup water
  • 1 tbsp fresh lemon juice
  • 1 tsp maple syrup (or to taste)
  • 3 tbsp red wine vinegar
  • ½ tsp garlic powder
  • ¼ tsp ground mustard seed
  • ¼ tsp paprika
  • ¼ tsp cayenne
  • ¼ tsp cumin
  • salt and black pepper to taste

Instructions

  1. Cook 8oz pasta. Drain. Rinse under cold water and allow to cool. 
  2. Rinse and drain ½ of one 15oz can chickpeas (¾ cups). Toss chickpeas with ½ tsp garlic powder, ¼ tsp paprika, and salt to taste. (Optional: add 1 tsp olive oil to coat chickpeas.) Bake at 400°F / 200°C until just crispy.
  3. Finely chop ½ red onion. Cut about 1 cup grape tomatoes into halves.
  4. Dressing: Blend on high: ¾ cups soaked cashews (soak overnight or in hot water for 1 hour), ½ cup water, 1 tbsp fresh lemon juice, 1 tsp maple syrup (or to taste), 3 tbsp red wine vinegar, ½ tsp garlic powder, ¼ tsp ground mustard seed, ¼ tsp paprika, ¼ tsp cayenne, ¼ tsp cumin. Salt and black pepper to taste. (Adjust maple and lemon juice to taste.)
  5. In a large bowl, mix roasted chickpeas, 1-½ to 2 cups of cooked pasta, diced red onion, halved tomatoes, dressing, and chopped parsley in desired quantities. Salt and pepper to taste.

Notes

Find more of Nisha’s recipes on @cookingforpeanuts.