Stone Fruit Pasta Salad with Fennel - Forks Over Knives

Ingredients

• 3 cups dry whole grain rotini or bow-tie pasta (9 oz.)
• ½ cup no-salt-added canned chickpeas (garbanzo beans), rinsed and drained
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• 2 teaspoons poppy seeds
• 2 nectarines, halved, pitted, and thinly sliced
• 2 cups fresh sweet cherries (12 oz.), pitted and halved
• 1 small fennel bulb, halved, cored, and cut into thin slivers (1½ cups)
• 2 cups fresh baby arugula
• ¼ cup thinly sliced shallots
• Sea salt, to taste