Chickpea-Cherry Tomatoes-Basil Pasta Salad with Peanut Curry Dressing
Prep time
Cook time
Total time
Author: Ash
Serves: 4
Ingredients
2 cups dry pasta(any pasta with some
8 oz of canned chickpea or cooked chickpea 1 cup
1 cup cherry tomatoes halved
basil - 15-20 leaves
For the dressing
Toasted Peanuts - 2 tbsp
Almonds 2 tbsp
sesame seeds -1 tbsp
Lime juice from ½ lime
⅓ tsp red chili flakes
sriracha- 1tsp
1 tsp honey
4 garlic
1 tsp Apple cider vinegar
¼ tsp curry powder
Olive oil -1 tsp
cumin seeds- ½ tsp
roasted fennel seeds -1/3 tsp(optional)
1 stalk green onion/scallion
Water to thin the dressing
Instructions
Cook the pasta till al dante and run it through cold water to take away any starch. Set aside.
While the pasta is cooking, you can make the dressing.
Grind everything required for the dressing to a smooth paste. Add a tablespoon or so of the hot water to thin it down. It should be of pourable consistency.
Take a pan, add a tsp of oil and ⅓ tsp fennel and add the cooked chickpeas. If you are using the canned, drain it very well and then use.
Toss them well and add the cherry tomatoes and toss for 30 seconds to a minute. Take it off the heat.
Add the pasta and veggies in a bowl and top it with basil.
Add the dressing 15 minutes before serving.
Enjoy
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2016/08/30/chickpea-pasta-salad-peanut-curry-dressing/