Chickpea Caesar Pasta Salad

Name: Chickpea Caesar Pasta Salad
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: ¼ cup Caesar dressing:; 6 tbsp. raw cashews, soaked in warm water for 1 hour and drained, water reserved; ¼ cup reserved soaking water; 3 tbsp. Hemp seeds; 2 tbsp. lemon juice; 1 tbsp. olive oil; 1 tbsp. vegan mayonnaise (soy-free if necessary), optional; 2 tsp. nutritional yeast; 2 tsp. vegan Worcestershire sauce (gluten-free and/or soy-free if necessary); 2 tsp. Dijon mustard (gluten-free if necessary); 1 drained capers; to taste garlic clove; 12 ounces salt and black pepper; 3 cups Salad:; ¼ cup pasta shape of your choice (gluten-free if necessary); 2 cups cooked chickpeas (or two 15-ounce cans, rinsed and drained); 1 large liquid aminos (use coconut aminos to be soy-free); 2 halved cherry or grape tomatoes; head romaine lettuce, chopped; avocados, pitted, peeled, and chopped; Pepita Parmesan

To make the dressing : Combine all of the ingredients in a food processor or blender and process until smooth. Set aside.

Cook2 h 40 min
Total2 h 40 min
Serves8
LevelIntermediate

Lunch Dairy-Free High-Protein Vegan Vegetarian Italian

Ingredients

¼ cup Caesar dressing:
6 tbsp. raw cashews, soaked in warm water for 1 hour and drained, water reserved
¼ cup reserved soaking water
3 tbsp. Hemp seeds
2 tbsp. lemon juice
1 tbsp. olive oil
1 tbsp. vegan mayonnaise (soy-free if necessary), optional
2 tsp. nutritional yeast
2 tsp. vegan Worcestershire sauce (gluten-free and/or soy-free if necessary)
2 tsp. Dijon mustard (gluten-free if necessary)
1 drained capers
to taste garlic clove
12 ounces salt and black pepper
3 cups Salad:
¼ cup pasta shape of your choice (gluten-free if necessary)
2 cups cooked chickpeas (or two 15-ounce cans, rinsed and drained)
1 large liquid aminos (use coconut aminos to be soy-free)
2 halved cherry or grape tomatoes
head romaine lettuce, chopped
avocados, pitted, peeled, and chopped
Pepita Parmesan

Preparation

To make the dressing : Combine all of the ingredients in a food processor or blender and process until smooth. Set aside.
Bring a large pot of water to a boil and cook the pasta according to the package instructions until al dente. Drain, rinse the pasta with cold water, then drain again. Transfer the pasta to a large bowl.
Heat a large frying pan, preferably cast iron, over medium heat. Add the chickpeas and liquid aminos and cook, stirring occasionally, until all of the liquid has been absorbed, 4 to 5 minutes. Remove from the heat and add to the pasta.
Let the chickpeas cool for 5 to 10 minutes. Add the tomatoes, lettuce, and dressing and toss until combined. Gently fold in the avocado. Cover and refrigerate for 1 hour, or up to 3 hours, before serving. Serve topped with Pepita Parmesan (you can add it to the large bowl if people are serving themselves, or over individual servings if that’s how you’re serving it). This is best when eaten the day it’s prepared but will keep in an airtight container in the fridge for about 1 day.