Summer Veggie Pasta Salad with Smokey Chickpeas
Enjoy late summer produce with this fresh summer veggie pasta salad with smokey chickpeas.
Equipment
- large platter for serving
- cutting board
- Chef's Knife
- stock pot
- blender
Ingredients
- 16 oz rotini pasta
- 15 oz can chickpeas
- 1 tsp olive oil
- 1 Tbsp low sodium soy sauce
- 1 tsp maple syrup
- 2 tsp liquid smoke
- 1 tsp smoked paprika
- 1 bunch kale shredded
- 16 oz cherry tomatoes halved
- 3 ears of corn grilled and kernels cut off cobb
- salt and pepper to taste
Dressing Ingredients
- ½ cup plain vegan greek yogurt
- 1 jalapeno seeded and deveined
- 1 bunch fresh cilantro leaves
- ¼ cup fresh chives
- ½ cup shelled pumpkin seeds
- ¼ cup water
- 2 garlic cloves
- 1 tsp coriander seeds
- juice from one lime
- salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Cook pasta according to package instructions and set aside.
- Drain and rinse chickpeas and dry with a paper towel.
- In a medium mixing bowl toss chickpeas with olive oil, soy sauce, liquid smoke, maple syrup, and smoked paprika.
- Spread chickpeas on a parchment lined baking sheet and bake for 20-30 minutes tossing chickpeas every 10 minutes until golden and crispy.
- Combine all of the dressing ingredients in blender until smooth and taste to adjust seasoning as needed.
- In a large bowl toss together pasta with dressing.
- Mix in the kale, tomatoes, corn, avocado, and chickpeas and toss gently to combine.
- Serve immediately.
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