Vegan Caesar Pasta Salad

🥘 Ingredients

• water ½ cup
• capers 2 tbsp
• water from capers jar 2 tbsp
• lemon juice 2 tbsp
• dijon mustard 2 tbsp
• vegan mayo 2 tbsp
• garlic 2 cloves
• nutritional yeast 2 tbsp
• salt ¼ tsp
• pepper 0.12 tsp
• chickpeas 1 can
• olive oil 2 tbsp
• garlic powder 1 tsp
• onion powder ½ tsp
• paprika ½ tsp
• cayenne ¼ tsp
• salt ¼ tsp
• pepper 0.12 tsp
• gluten free pasta 3 cups
• cold water
• kale 2 cups
• nutritional yeast 1 tbsp

1. 1

   Soak the cashews for at least an hour. Drain them and add to a blender with water , capers , water from capers jar , lemon juice , dijon mustard , vegan mayo , garlic , and nutritional yeast . Blend until smooth, then season with salt and pepper to taste.
2. 2

   Preheat your oven to 425°F. Toss chickpeas with olive oil , garlic powder , onion powder , paprika , cayenne , salt , and pepper until coated. Spread on a baking sheet and bake for 15 minutes until crisp.
3. 3

   Cook the gluten free pasta according to package instructions, then drain and rinse under cold water . In a large bowl, add the kale and the cooled pasta. Add half the Caesar dressing and mix to coat the pasta and kale, then stir in the baked chickpeas and the rest of the dressing. Mix together until evenly combined.
4. 4

   Sprinkle nutritional yeast on top.