Description
Zesty & delicious, this Cajun Caesar Pasta Salad is made with dairy-free caesar dressing, crispy chickpeas, romaine, avocado & fusilli pasta!
Ingredients
Scale
- 1 15-ounce can chickpeas (drained & rinsed)
- 1 tablespoon avocado oil
- 2 teaspoons cajun seasoning
- 1 cup vegan mayo
- 3–4 cloves garlic (peeled)
- 1 tablespoon dijon mustard
- 1 teaspoon dried parsley
- 1 teaspoon cajun seasoning
- 1 teaspoon pepper
- 2 teaspoons capers
- 2 teaspoons caper brine
- 1 lemon (juiced)
- 1 pound short pasta (fusilli)
- 2 heads romaine (chopped)
- 1 small red onion (thinly sliced)
- 1/2 cup vegan parmesan
- 2 avocados (sliced)
Instructions
- Step: Preheat the oven to 425 degrees.
- Step: Add the chickpeas, oil & cajun seasoning to a baking sheet and toss to coat. Place in the oven for 20 minutes, tossing halfway. Remove from the oven and allow to cool.
- Step: While the chickpeas are roasting, bring a large pot of water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse with cold water.
- Step: Add all of the dressing ingredients to a food processor and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
- Step: To assemble, add the pasta, romaine, red onion and vegan parmesan to a large bowl. Drizzle with the dressing and toss to coat. Top with the chickpeas & avocado, serve and enjoy.
Notes
This is best served right away so the lettuce doesn’t wilt. If making ahead of time, wait to add the romaine and avocado until right before serving.
- Prep Time: PT20M
- Cook Time: PT10M
- Category: Main Course
- Method: Boiling and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 564 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 3 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: pasta salad, cajun, caesar, vegan, salad, lunch, dinner