Chickpea Caesar Pasta Salad

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Chickpea Caesar Pasta Salad

Chickpea Caesar Pasta Salad is a classic dish and a great cookout side dish or entree. Perfect summer lunch served at your next potluck or barbecue party. A delicious and nutritious pasta salad you’ll crave.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 30 minutes
Inactive Time 2 minutes
Servings 8

Ingredients

caesar dressing

  • ¼ cup (40g) raw cashews, soaked in warm water for 1 hour and drained, water reserved
  • 6 tbsp (90ml) reserved soaking water
  • ¼ cup (35g) 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

salad

  • 12oz (340g) pasta shape of your choice (gluten-free if necessary)
  • 3 cup (510g) cooked chickpeas (or two 15oz/425g cans, rinsed and drained)
  • ¼ cup (60ml) liquid aminos (use coconut aminos to be soy-free)
  • 2 cup (310g) halved cherry or grape tomatoes
  • 1 large head romaine lettuce, chopped
  • 2 avocados, pitted, peeled, and chopped
  • Pepita Parmesan

Instructions

  • 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
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