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Chickpea pasta salad with fresh vegetables and dressing

Chickpea Pasta Salad with Creamy Lemon Tahini Dressing

A bright, satisfying salad featuring tender pasta, roasted chickpeas, fresh veggies, and a creamy lemon tahini dressing, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine Mediterranean, Vegan
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the Roasted Chickpeas

  • 1 15 oz can chickpeas, rinsed and drained Dried chickpeas can be used if soaked and cooked.
  • 1 tbsp olive oil
  • ½ tsp onion powder
  • ¼ tsp salt Add more to taste.

For the Pasta Salad

  • 1 lb dry pasta (orecchiette or baby shell)
  • 3 pieces Persian cucumbers, sliced
  • 1 cup cherry tomatoes, halved or quartered
  • 3 tbsp fresh dill, chopped

For the Creamy Lemon Tahini Dressing

  • ¼ cup good quality tahini
  • ¼ cup plain unsweetened vegan yogurt Can be substituted for regular yogurt.
  • 2 tsp Dijon mustard
  • 2 tbsp juice of one large lemon Approximately.
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, crushed
  • ¼ tsp cayenne
  • ¼ tsp salt Adjust to taste.
  • 1 tbsp nutritional yeast Optional.
  • 4 tbsp cold water Adjust for consistency.

Instructions
 

Roast the Chickpeas

  • Preheat the oven to 375°F (190°C).
  • Dry the chickpeas very well on a clean kitchen towel.
  • Spread the chickpeas on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with onion powder and salt, then toss to coat.
  • Spread the chickpeas into a single layer and roast for 25 minutes, shaking the pan halfway through.
  • For extra crunch, broil for 1-2 minutes at the end, watching closely.

Cook the Pasta

  • Bring a large pot of water to a boil and add a generous pinch of salt.
  • Add the pasta and cook until al dente according to package instructions.
  • Drain pasta and transfer it to a large mixing bowl. Drizzle with olive oil and toss to prevent sticking.

Make the Creamy Lemon Tahini Dressing

  • In a small bowl or jar, whisk together tahini, yogurt, Dijon mustard, lemon juice, vinegar, garlic, cayenne, salt, nutritional yeast, and cold water until smooth.
  • Adjust water and season to taste.

Assemble the Salad

  • To the cooled pasta, add cucumbers, tomatoes, and roasted chickpeas.
  • Pour the dressing over and toss gently to coat.
  • Fold in fresh dill and finish with cracked pepper.

Final Touches

  • Let the salad rest for 10-15 minutes before serving.
  • Garnish with extra dill and a sprinkle of toasted sesame seeds.

Notes

For storage, keep components separately for the best texture. This dish is versatile with various add-ins and substitutions available.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 52gProtein: 12gFat: 13gSaturated Fat: 2gSodium: 350mgFiber: 10gSugar: 4g
Keyword Chickpea Pasta Salad, Lemon Tahini Dressing, Plant-based, Vegan Salad
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