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Vegan Creamy Lemon Chickpea Pasta Salad

A spoonful of Vegan Creamy Lemon Chickpea Pasta Salad featuring fusilli pasta, chickpeas, and celery, lifted above the main serving plate.
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This recipe provides a bright, creamy, and completely plant-based pasta salad featuring chickpeas and a zesty lemon dressing, perfect for picnics or meal prep.

Ingredients

Scale
  • 12 oz pasta (rotini or penne)
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1/2 cup water (for dressing)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup toasted pine nuts (optional garnish)

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside.
  2. Drain the soaked cashews. Combine the drained cashews, 1/2 cup water, lemon juice, dill, Dijon mustard, maple syrup, garlic powder, salt, and pepper in a high-speed blender. Blend until the dressing is completely smooth and creamy.
  3. In a large bowl, combine the cooled pasta, rinsed chickpeas, chopped celery, and chopped red onion.
  4. Pour the creamy lemon dressing over the pasta mixture. Toss gently until everything is evenly coated.
  5. Cover the salad and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
  6. Before serving, taste and adjust seasoning if needed. Garnish with toasted pine nuts.

Notes

  • For a gluten-free option, use your favorite gluten-free pasta shape.
  • Soak the cashews in boiling water for 15 minutes if you are short on time.
  • You can substitute sunflower seeds for cashews if you have a nut allergy; soak them longer (at least 4 hours).

Nutrition

Find it online: https://cookifyme.com/vegan-creamy-lemon-chickpea-pasta-salad/