Description
Chickpea Pasta Salad with Creamy Lemon Tahini Dressing is a vibrant vegan side dish featuring tender pasta, crisp vegetables, roasted chickpeas, and a rich, tangy tahini sauce perfect for meal prep or entertaining.
Ingredients
Roasted Chickpeas:
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1/2 teaspoon onion powder
- Pinch of salt
Pasta Salad Base:
- 1 lb dry pasta (orecchiette or baby shells)
- 3 Persian cucumbers, sliced
- 1 cup cherry tomatoes, halved or quartered
- Fresh cracked black pepper, to taste
Tahini Dressing:
- 1/4 cup tahini
- 1/4 cup plain unsweetened vegan yogurt
- 2 teaspoons Dijon mustard
- Juice of 1 large lemon (about 2 tablespoons)
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, crushed
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt, or to taste
- 1 tablespoon nutritional yeast (optional)
- 4 tablespoons cold water
- 3 tablespoons fresh dill, chopped
Instructions
1. Preheat the oven to 375°F. Pat the chickpeas dry with a clean kitchen towel and place them on a parchment-lined baking sheet. Drizzle with olive oil, onion powder, and a pinch of salt. Toss to coat and spread into a single layer. Roast for 25 minutes until lightly crisp.
2. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and transfer to a large mixing bowl. Toss with about 2 teaspoons of olive oil to prevent sticking and allow to cool to room temperature.
3. In a small bowl or jar, whisk together the tahini, vegan yogurt, Dijon mustard, lemon juice, apple cider vinegar, garlic, cayenne, salt, nutritional yeast, cold water, and fresh dill until smooth and creamy.
4. Add the sliced cucumbers, cherry tomatoes, and roasted chickpeas to the cooled pasta. Pour the tahini dressing over the salad and toss well to coat evenly.
5. Taste and adjust seasoning as needed before serving.
Notes
Cook the pasta in well-salted water to enhance the overall flavor of the salad.
Tossing warm pasta with a small amount of oil helps prevent clumping as it cools.
For extra crispy chickpeas, make sure they are very dry before roasting and avoid overcrowding the pan.
To skip roasting, add rinsed and drained chickpeas directly to the salad and adjust salt and seasoning to taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days.