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Vegan Creamy Lemon Chickpea Pasta Salad

Close-up of Vegan Creamy Lemon Chickpea Pasta Salad with shells, chickpeas, tomatoes, and celery.

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Prepare a bright, creamy pasta salad featuring chickpeas and a dairy-free lemon dressing. This recipe is simple to make and suitable for meal prepping or serving at gatherings.

Ingredients

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  • 12 oz short pasta (like rotini or penne)
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped celery
  • 1/4 cup finely chopped red onion
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons water (or more, for thinning)

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse briefly with cold water to stop cooking. Set aside.
  2. While the pasta cooks, prepare the creamy dressing. Drain the soaked cashews.
  3. Combine the drained cashews, lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy, adding water one tablespoon at a time until you reach your desired consistency.
  4. In a large bowl, combine the cooled pasta, rinsed chickpeas, halved cherry tomatoes, chopped celery, red onion, and parsley.
  5. Pour the creamy lemon dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
  6. Taste the salad and adjust salt or lemon juice if needed.
  7. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • Soak the cashews in boiling water for 15 minutes if you are short on time.
  • For a tangier flavor, add 1 teaspoon of lemon zest to the dressing mixture.
  • This salad tastes better after chilling for a few hours, making it excellent for meal preparation.

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