Vegan and Gluten Free Caesar Pasta Salad

The dressing for this recipe is super tasty. I used black olives and olive brine instead of capers and lime juice and bottled lemon juice because that’s all I had, but I’m sure the recipe as written would be even better. I’d halve the batch though because I think it made too much? Or maybe that’s because I only used 2 cups if pasta. I might adjust the seasoning on the chickpeas as they didn’t really seem to go with the caesar dressing, maybe something simpler like salt/pepper if roasted or I might just put them in out of the can. Also I think adding different veggies to this salad would work great, and I’d probably at least blanch the kale next time if I use kale again. Edit: the roasted chickpeas don’t really seem to work with this but I love it with canned & uncooked chickpeas!!