Ingredients

The following ingredients have 4 Servings
  • 1 box Ancient Harvest Red Lentil Quinoa Pasta
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes (halved)
  • 1 head romaine (finely chopped)
  • 2 tablespoons capers (minced)
  • 1 tablespoon caper water / juice (the liquid from the jar)
  • Zest of 1 lemon
  • 1 batch Creamy Vegan Caesar Dressing
  • Salt + pepper to taste
  • Crushed red pepper flakes for heat (optional)

Instruction

  • Bring a large pot of water to boil. Add pasta and cook according to package instructions (mine were perfect at 7 minutes).
  • Drain and rinse quickly under cold water. Set aside until completely cooled.
  • While the pasta is cooling, prepare the dressing. Add all ingredients to a high-powered blender and blend on high until smooth and creamy. (I LOVE the twister jar from Blendtec for doing this!)
  • Once pasta is cooled, add chickpeas, tomatoes, romaine, capers, caper water, lemon zest and 1/2 cup dressing. Toss to until salad is evenly coated. Taste and season with salt and pepper. Add a dash of red pepper flakes if you want a little heat.
  • Store in the fridge until ready to serve. This is best served cold, so allowing it to cool for an hour or two is recommended!