Cashew, Chickpea & Pasta Salad with Cilantro-Mint-Shallot Vinaigrette

Name: Cashew, Chickpea & Pasta Salad with Cilantro-Mint-Shallot Vinaigrette
Cook time: 30 min
Total time: 30 min
Cuisine: American
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; 0.5 teaspoon fine sea salt, divided; 0.25 cup finely chopped fresh cilantro; 0.25 cup finely chopped fresh mint; 2 tablespoons extra-virgin olive oil; 1.5 tablespoons red-wine vinegar; 1 teaspoon Dijon mustard; 1 small clove garlic, minced; 0.75 cup no-salt-added chickpeas, rinsed; 0.5 medium red bell pepper, cut into 1-inch pieces; 0.5 medium yellow bell pepper, cut into 1-inch pieces; 0.5 large avocado, diced; 2 stalks celery, thinly sliced; 0.5 cup arugula; 3 tablespoons unsalted roasted cashews, roughly chopped

Instructions

Cook:30min

Fresh mint and cilantro flavor the dressing for this veggie-packed pasta salad. Soaking the shallot in lemon juice and water before mixing with the other ingredients mellows the flavor.

Updated at: Fri, 17 Apr 2026 18:15:28 GMT