Cajun Caesar Pasta Salad
Zesty & delicious, this Cajun Caesar Pasta Salad is made with dairy-free caesar dressing, crispy chickpeas, romaine, avocado & fusilli pasta!
Equipment
Ingredients
FOR THE CHICKPEAS
- 1 15-ounce can chickpeas drained & rinsed
- 1 tablespoon avocado oil or sub olive oil
- 2 teaspoons cajun seasoning
FOR THE CAESAR DRESSING
- 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
Instructions
- Preheat the oven to 425 degrees.
- 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.
- 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.
- Add all of the dressing ingredients to a food processor and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
- 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.
Video
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.
Nutrition
Calories: 564kcal | Carbohydrates: 64g | Protein: 15g | Fat: 28g