Chickpea Pasta Salad with Creamy Lemon Tahini Dressing

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Chickpea Pasta Salad with Creamy Lemon Tahini Dressing

This vibrant chickpea pasta salad is tossed in a creamy lemon tahini dressing, making it a flavorful and satisfying meal. Packed with fresh vegetables and roasted chickpeas, it's perfect for a quick lunch or light dinner.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Lunch, Main Course

Cuisine: Mediterranean

Calories: 450

Ingredients Method Notes

Ingredients

  

Chickpeas

• 1 15 oz canned chickpeas rinsed and drained
• 1 tbsp olive oil
• 0.5 tsp onion powder

Pasta Salad

• 1 lb dry pasta orecchiette or baby shell pasta
• 3 Persian cucumbers sliced
• 1 cup cherry tomatoes halved or quartered

Dressing

• 0.25 cup tahini good quality
• 0.25 cup plain unsweetened vegan yogurt
• 2 tsp Dijon mustard
• 2 tbsp lemon juice from one large lemon
• 1 tbsp apple cider vinegar
• 2 cloves garlic crushed
• 0.25 tsp cayenne
• 0.25 tsp salt or to taste
• 1 tbsp nutritional yeast optional
• 4 tbsp cold water
• 3 tbsp fresh dill

Seasoning

• Fresh cracked pepper to taste

Method

 

1. Preheat the oven to 375F. Dry chickpeas, toss with oil, onion powder, and salt. Roast for 25 minutes.
2. Boil pasta until al dente. Drain and toss with olive oil to prevent sticking.
3. Whisk all dressing ingredients together until smooth.
4. Assemble the salad: add cucumber, tomatoes, and roasted chickpeas to pasta. Pour dressing over salad and toss. Adjust seasonings.

Notes

For a richer flavor, toast the tahini in a dry pan for a few minutes before making the dressing.

Chickpea Pasta Salad with Creamy Lemon Tahini Dressing

This vibrant chickpea pasta salad is tossed in a creamy lemon tahini dressing, making it a flavorful and satisfying meal. Packed with fresh vegetables and roasted chickpeas, it's perfect for a quick lunch or light dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Lunch, Main Course

Cuisine: Mediterranean

Calories: 450

Ingredients Method Notes

Ingredients

  

Chickpeas

• 1 15 oz canned chickpeas rinsed and drained
• 1 tbsp olive oil
• 0.5 tsp onion powder

Pasta Salad

• 1 lb dry pasta orecchiette or baby shell pasta
• 3 Persian cucumbers sliced
• 1 cup cherry tomatoes halved or quartered

Dressing

• 0.25 cup tahini good quality
• 0.25 cup plain unsweetened vegan yogurt
• 2 tsp Dijon mustard
• 2 tbsp lemon juice from one large lemon
• 1 tbsp apple cider vinegar
• 2 cloves garlic crushed
• 0.25 tsp cayenne
• 0.25 tsp salt or to taste
• 1 tbsp nutritional yeast optional
• 4 tbsp cold water
• 3 tbsp fresh dill

Seasoning

• Fresh cracked pepper to taste

Method

 

1. Preheat the oven to 375F. Dry chickpeas, toss with oil, onion powder, and salt. Roast for 25 minutes.
2. Boil pasta until al dente. Drain and toss with olive oil to prevent sticking.
3. Whisk all dressing ingredients together until smooth.
4. Assemble the salad: add cucumber, tomatoes, and roasted chickpeas to pasta. Pour dressing over salad and toss. Adjust seasonings.

Notes

For a richer flavor, toast the tahini in a dry pan for a few minutes before making the dressing.