Vegan Caesar Pasta Salad

Yield 2-4 servings
  • 1 box quinoa pasta
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 head Romaine, finely chopped
  • 2 tablespoons capers, minced
  • 1 tablespoon caper water / juice (the liquid from the jar)
  • Zest of 1 lemon
  • 1 batch Creamy Vegan Caesar Dressing (see below)
  • Salt and pepper, to taste
  • Crushed red pepper flakes for heat (optional)

For the dressing:

  • 1/2 cup raw cashews
  • 1/4 cup water (+ more if needed)
  • 1 teaspoon organic miso
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons vegan mayo
  • 2 tablespoons capers
  • Salt and pepper, to taste

1. Bring a large pot of water to boil. Add pasta and cook according to package instructions.

2. Drain and rinse quickly under cold water. Set aside until completely cooled.

3. While the pasta is cooling, prepare the dressing. Add all ingredients to a high-powered blender and blend on high until smooth and creamy.

4. Once pasta is cooled, add chickpeas, tomatoes, Romaine, capers, caper water, lemon zest and 1/2 cup dressing. Toss until salad is evenly coated. Taste and season with salt and pepper. Add a dash of red pepper flakes if you want a little heat.

5. Store in the fridge until ready to serve. This is best served cold, so allowing it to cool for an hour or two is recommended.