Chickpea Caesar Pasta Salad Recipe
🔪Prep Time: 10 minutes (not including time to make Pepita Parmesan)
👩🍳Cook Time: 30 minutes
¼ cup raw cashews, soaked in warm water for 1 hour and drained, water reserved
6 tablespoons reserved soaking water
¼ cup hemp seeds
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon vegan mayonnaise (soy-free if necessary), optional
1 tablespoon nutritional yeast
2 teaspoons vegan Worcestershire sauce (gluten-free and/or soy-free if necessary)
2 teaspoons Dijon mustard (gluten-free if necessary)
2 teaspoons drained capers
1 garlic clove
Salt and black pepper to taste
12 ounces pasta shape of your choice (gluten-free if necessary)
3 cups cooked chickpeas (or two 15-ounce cans, rinsed and drained)
¼ cup liquid aminos (use coconut aminos to be soy-free)
2 cups halved cherry or grape tomatoes
1 large head romaine lettuce, chopped
2 avocados, pitted, peeled, and chopped
1To make the dressing : Combine all of the ingredients in a food processor or blender and process until smooth. Set aside.
2Bring 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.
3Heat 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.
4Let the chickpeas cool for 5 to 10 minutes. Add the tomatoes, lettuce, and dressing and toss until combined. Gently fold in the avocado.
5over 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).
6This is best when eaten the day it’s prepared but will keep in an airtight container in the fridge for about 1 day.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.