INGREDIENTS:
1/3 Ib. cavatappi pasta
115 0z. can chickpeas drained and rinsed
1 tsp. avocado oil
VA tsp. kosher salt
V4 tsp. pepper
4 tsp garlic powder
Va tsp. sweet paprika
4 cups (lightly packed) arugula
Juice of 1 lemon
1 ½ donut peaches pit removed and thinly sliced
3 tbsp. finely chopped shallot
2 tbsp. fresh dilled finely chopped
1 cup cherry or grape tomatoes halved
1 avocado diced
1 tbsp. hemp seed hearts
Creamy Agave-Mustard Dressing (makes extra)
2 tbsp. +1 tsp. agave nectar
3 tbsp. vegan mayo
1 tbsp. + 2 tsp. olive oil
2 tbsp. +1 tsp. white wine vinegar
1 ½ tsp. stone ground mustard
1 ½ tsp. Dijon mustard
4 tsp. kosher salt
4 tsp. pepper
4 tsp. garlic powder
INSTRUCTIONS:
Cook the pasta in salted water until al dente, then
drain and rinse. Set aside.
Meanwhile, place a pan on medium heat. Add the 15
0z. chickpeas, 1 tsp. avocado oil, 4 tsp. kosher salt, 4
tsp. pepper, 4 tsp. garlic powder, and ½ tsp. sweet
paprika. Stir, cook for 3 to 4 min until heated, stirring
occasionally.
Whisk together all Creamy Agave-Mustard Dressing
ingredients in a bowl (2 tbsp. +1 tsp. agave nectar, 3
tbsp. vegan mayo, 1 tbsp. + 2 tsp. olive oil, 2 tbsp. + 1
tsp. white wine vinegar, 1 ½ tsp. stone ground
mustard, 1 ½ tsp. Dijon mustard, ½ tsp. kosher salt, %4
tsp. pepper, ½ tsp. garlic powder).
Add the 4 cups arugula, cooked pasta, and juice of ½
the lemon to a large serving bowl or plate, and toss.
Cut the remaining lemon into wedges for serving. Top
the salad with the 1 ½ donut peaches, 3 tbsp. shallot,
2 tbsp. fresh dill, 1 cup cherry or grape tomatoes, 1
avocado, and 1 tbsp. hemp seed hearts, and about
half of the dressing, and gently toss. Top with the
chickpeas and serve with remaining dressing and
lemon wedges on the side.