CHICKPEA CAESAR PASTA SALAD
SERVES 6 TO 8 PORTIONS
CAESAR DRESSING
1/4 cup raw cashews, soaked in warm water for 1 hour and drained, water reserved
6 tbsp. reserved soaking water
1/4 cup hemp seeds
3 tbsp. lemon juice
2 tbsp. olive oil
1 tbsp. vegan mayonnaise (soy-free if necessary), optional
1 tbsp. nutritional yeast
2 tsp. vegan Worcestershire sauce (gluten-free and/or soy-free if necessary)
2 tsp. Dijon mustard (gluten-free if necessary)
2 tsp. drained capers
1 garlic clove
Salt and black pepper to taste
NUTRITIONAL VALUES
Calories: 289kcal
Fat: 2.3g (1.5g S.Fat)
Carbs: 10.4g
Protein: 2.5g
Sugar: 1.8g
Sodium: 152mg
METHOD
To make the dressing: In a food processor or blender, combine all of the ingredients and process until smooth. Place aside.
Bring a large pot of water to a boil and cook the pasta until al dente according to package directions. Drain, then rinse with cold water and drain again. Place the pasta in a large mixing bowl.
Over medium heat, heat a large frying pan, preferably cast iron. Cook, stirring occasionally, until all of the liquid has been absorbed by the chickpeas and liquid aminos, 4 to 5 minutes. Remove from the heat and combine with the pasta.
Allow the chickpeas to cool for 5–10 minutes. Toss in the tomatoes, lettuce, and dressing until well combined. Fold in the avocado gently. Refrigerate for at least 1 hour, and up to 3 hours, before serving. Serve topped with Pepita Parmesan (add it to the large bowl if people are serving themselves, or over individual servings if you're serving it that way). This is best eaten on the day it is made, but it will keep in an airtight container in the fridge for about a day.
To make the dressing: In a food processor or blender, combine all of the ingredients and process until smooth. Place aside.
Bring a large pot of water to a boil and cook the pasta until al dente according to package directions. Drain, then rinse with cold water and drain again. Place the pasta in a large mixing bowl.
Over medium heat, heat a large frying pan, preferably cast iron. Cook, stirring occasionally, until all of the liquid has been absorbed by the chickpeas and liquid aminos, 4 to 5 minutes. Remove from the heat and combine with the pasta.
Allow the chickpeas to cool for 5–10 minutes. Toss in the tomatoes, lettuce, and dressing until well combined. Fold in the avocado gently. Refrigerate for at least 1 hour, and up to 3 hours, before serving. Serve topped with Pepita Parmesan (add it to the large bowl if people are serving themselves, or over individual servings if you're serving it that way). This is best eaten on the day it is made, but it will keep in an airtight container in the fridge for about a day.
