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Vegan Creamy Lemon Chickpea Pasta Salad with Dill and Capers

A fork lifts linguine coated in creamy lemon sauce, chickpeas, and dill from a bowl of Vegan Creamy Lemon Chickpea Pasta Salad.
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This recipe makes a bright, creamy, dairy-free pasta salad featuring chickpeas, lemon, and fresh dill. It is simple to prepare and good for meal prepping.

Ingredients

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  • 8 oz pasta (rotini or penne)
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 cup raw cashews, soaked in hot water for 15 minutes
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers, drained
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh dill, chopped
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely diced

Instructions

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
  2. While the pasta cooks, prepare the creamy dressing. Drain the soaked cashews.
  3. Combine the drained cashews, lemon juice, olive oil, Dijon mustard, capers, lemon zest, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy. Add 1-2 tablespoons of water if needed to reach a pourable consistency.
  4. In a large bowl, combine the cooled pasta, rinsed chickpeas, diced celery, and diced red onion.
  5. Pour the creamy lemon dressing over the pasta mixture. Toss gently until everything is evenly coated.
  6. Stir in the chopped fresh dill.
  7. Chill the salad for at least 30 minutes before serving to allow flavors to meld.

Notes

  • For a gluten-free option, use your favorite gluten-free pasta shape.
  • If you do not have a high-speed blender, soak the cashews for 30 minutes in boiling water, then blend using the strongest setting available until very smooth.
  • This salad keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://flavorvista.com/vegan-creamy-lemon-chickpea-pasta-salad/