01/29/2024
Cashew, Chickpea & Pasta Salad with Cilantro-Mint-Shallot Vinaigrette
Ingredients
2 ounces lentil or whole-grain pasta, such as fusilli or penne
1 medium shallot, finely diced
1 tablespoon lemon juice
1 tablespoon warm water
½ teaspoon fine sea salt, divided
¼ cup finely chopped fresh cilantro
¼ cup finely chopped fresh mint
2 tablespoons extra-virgin olive oil
1 ½ tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 small clove garlic, minced
¾ cup no-salt-added chickpeas, rinsed
½ medium red bell pepper, cut into 1-inch pieces
½ medium yellow bell pepper, cut into 1-inch pieces
½ large avocado, diced
2 stalks celery, thinly sliced
½ cup arugula
3 tablespoons unsalted roasted cashews, roughly chopped
Directions
Bring a medium pot of water to a boil. Cook pasta according to package directions, omitting salt. Drain and rinse with cold water.
Meanwhile, combine shallot, lemon juice, warm water and 1/4 teaspoon salt in a small bowl. Set aside for 10 minutes.
Combine cilantro, mint, oil, vinegar, mustard, garlic and the remaining 1/4 teaspoon salt in a large bowl. Add the shallot mixture, the cooled pasta, chickpeas, red bell pepper, yellow bell pepper, avocado, celery, arugula and cashews; toss to combine.
Originally appeared: EatingWell.com, April 2023
