- 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.
Chickpea Caesar Pasta Salad
By Pragna Sanghavi
Mar, 10th
616
Servings
8 persons
Cook Time
40 minutes
Ingredients
19
- 21
Ingredients
- For caesar dressing
- ¼ cup raw cashews, soaked in warm water for 1 hour
- 6 tablespoons reserved soaking water
- ¼ cup hemp seeds
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon vegan mayonnaise
- 1 tablespoon nutritional yeast
- 2 teaspoons vegan Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons drained capers
- 1 garlic clove
- Salt and black pepper to taste
- For salad
- 12 ounces pasta shape of your choice
- 3 cups cooked chickpeas
- ¼ cup liquid aminos
- 2 cups halved cherry or grape tomatoes
- 1 large head romaine lettuce, chopped
- 2 avocados, pitted, peeled, and chopped
- Pepita Parmesan
