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

Elevate your salad game with the star of the show – the tangy and zesty cilantro-mint-shallot vinaigrette. This Cashew, Chickpea & Pasta Salad is a delightful fusion of flavors and textures. Whip up the dressing, chop those veggies, and in no time, you'll be savoring this vibrant and satisfying dish.

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

Directions:

1. In a medium pot, bring water to a boil. Cook pasta according to package instructions, then drain and rinse with cold water.
2. In a small bowl, combine shallot, lemon juice, warm water, and 1/4 teaspoon salt. Set aside for 10 minutes.
3. In a large bowl, mix cilantro, mint, olive oil, red-wine vinegar, mustard, garlic, and the remaining 1/4 teaspoon salt.
4. Add the shallot mixture, cooled pasta, chickpeas, red bell pepper, yellow bell pepper, avocado, celery, arugula, and cashews to the bowl. Toss everything together until well combined.
5. Enjoy this delectable Cashew, Chickpea & Pasta Salad with its irresistible cilantro-mint-shallot vinaigrette!