Cashew-Chili Portabello
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Cashew Chickpea Pasta Salad with Cilantro Mint Shallot Vinaigrette
Ingredients
- 2 ounces lentil or whole-grain pasta, such as fusilli or penne
- 1 medium shallot, finely diced
- 1 tablespoon lemon juice
- 1 tablespoon warm water
- ½ teaspoon fine sea salt, divided
- ¼ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh mint
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoons red-wine vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- ¾ cup no-salt-added chickpeas, rinsed
- ½ medium red bell pepper, cut into 1-inch pieces
- ½ medium yellow bell pepper, cut into 1-inch pieces
- ½ large avocado, diced
- 2 stalks celery, thinly sliced
- ½ cup arugula
- 3 tablespoons unsalted roasted cashews, roughly chopped
Instructions
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