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🌱Oil-free chickpea & pasta salad🌱
by cookingforpeanuts
✅Recipe: ✅Prepare dinner 8oz pasta. Drain and rinse. Enable to chill. ✅Rinse and drain half of of 1 15ozcan chickpeas (3/Four cups). Toss chickpeas with half of tsp garlic powder, 1/Four tsp paprika, and salt to style. (Optionally available: add 1 tsp olive oil to coat chickpeas.) Bake at 400F till simply crispy. ✅Finely chop half of pink onion. ✅Minimize about 1 cup grape tomatoes into halves. ✅Dressing: Mix on excessive: 3/Four cups soaked cashews (soak in a single day or in scorching water for 1 hour), half of cup water, 1 tbsp contemporary lemon juice, 1 tsp maple syrup (or to style), Three tbsp pink wine vinegar, half of tsp garlic powder, 1/Four tsp floor mustard seed, 1/Four tsp paprika, 1/Four tsp cayenne, 1/4-1/2 tsp cumin. Salt and black pepper to style. (Modify maple and lemon juice to style.) ✅In giant bowl, combine roasted chickpeas, 1-1/2 to 2 cups of cooked pasta, diced pink onion, halved tomatoes, dressing, and chopped parsley in desired portions. Salt and pepper to style.

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