Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until just al dente. Do not overcook.
- Drain the pasta and rinse under cold water immediately to stop cooking and prevent sticking.
- Transfer the cooled pasta to a very large mixing bowl.
- Add the chickpeas, cannellini beans, spinach, arugula, celery, cucumber, carrots, radishes, green onions, parsley, basil, sun-dried tomatoes, dried cranberries, and olives.
- In a blender, combine the soaked cashews, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, garlic, onion powder, Italian seasoning, salt, pepper, and water.
- Blend until completely smooth and creamy. Add additional water 1 tablespoon at a time if needed for a pourable consistency.
- Pour the dressing over the salad and toss thoroughly until every ingredient is coated.
- Fold in the toasted pumpkin seeds and almonds just before serving to maintain crunch.
- Refrigerate for at least 30 minutes before serving for the flavors to fully develop.
- Garnish with additional herbs, pumpkin seeds, and lemon zest before serving if desired.
Nutrition
Notes
Timing
Allow at least 30 minutes of chilling in addition to the 25-minute preparation and 12-minute cooking estimates. Soak cashews in hot water for 20 minutes while preparing the remaining ingredients, then drain. Pasta and crunch
Cook the pasta just to al dente, rinse it promptly and cool it before dressing. Keep the toasted seeds and nuts separate for make-ahead portions and add just before serving. Dressing
Add water 1 tablespoon at a time until the dressing pours easily. It thickens in the refrigerator; loosen with a little water or lemon juice before serving. Ingredient choices
Cannellini or butter beans both work. Dried cherries taste rounder and sweeter than cranberries; walnuts give a stronger flavor than almonds. Check the pasta, mustard and seasonings if gluten-free ingredients are needed. Storage and picnics
Refrigerate promptly at 40°F (4°C) or below and use within four days. Transport in a cooler. Keep chilled food out for no more than two hours, or one hour when the temperature is above 90°F (32°C).
Allow at least 30 minutes of chilling in addition to the 25-minute preparation and 12-minute cooking estimates. Soak cashews in hot water for 20 minutes while preparing the remaining ingredients, then drain. Pasta and crunch
Cook the pasta just to al dente, rinse it promptly and cool it before dressing. Keep the toasted seeds and nuts separate for make-ahead portions and add just before serving. Dressing
Add water 1 tablespoon at a time until the dressing pours easily. It thickens in the refrigerator; loosen with a little water or lemon juice before serving. Ingredient choices
Cannellini or butter beans both work. Dried cherries taste rounder and sweeter than cranberries; walnuts give a stronger flavor than almonds. Check the pasta, mustard and seasonings if gluten-free ingredients are needed. Storage and picnics
Refrigerate promptly at 40°F (4°C) or below and use within four days. Transport in a cooler. Keep chilled food out for no more than two hours, or one hour when the temperature is above 90°F (32°C).
