Chickpea & Pasta Salad

1: Cook 8oz of pasta. Drain and rinse, then allow it to cool.

2: Rinse and drain 3/4 cups of chickpeas. Toss them with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt to taste. Optionally add 1 tsp of olive oil to coat the chickpeas.

3: Bake chickpeas at 400°F until just crispy.

4: Finely chop 1/2 a red onion.

5: Cut about 1 cup of grape tomatoes into halves.

6: For the dressing, blend 3/4 cups of soaked cashews, 1/2 cup water, 1 tbsp fresh lemon juice, 1 tsp maple syrup, 3 tbsp red wine vinegar, 1/2 tsp garlic powder, 1/4 tsp ground mustard seed, 1/4 tsp paprika, 1/4 tsp cayenne, and 1/4-1/2 tsp cumin with salt and black pepper to taste.

7: In a large bowl, mix the roasted chickpeas, 1 1/2 to 2 cups of cooked pasta, diced red onion, halved tomatoes, dressing, and chopped parsley in desired quantities. Adjust the seasoning with salt and pepper to taste.