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['A vibrant chickpea pasta salad with creamy lemon tahini dressing showcasing colorful vegetables.', 'Close-up of a chickpea pasta salad featuring sliced cucumbers, cherry tomatoes, and creamy dressing.', 'An appetizing view of chickpea pasta salad garnished with fresh dill and drizzled with tahini sauce.', 'A side view of a delicious chickpea pasta salad, highlighting its creamy texture and bright ingredients.']

Chickpea Pasta Salad with Creamy Lemon Tahini Dressing

A vibrant and nutritious pasta salad featuring roasted chickpeas, fresh vegetables, and a tangy tahini dressing, perfect for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 550 kcal

Ingredients
  

Canned Goods

  • 1 can chickpeas, rinsed and drained
  • 1 tbsp olive oil
  • 1/2 tsp onion powder
  • 1 lb dry pasta (orecchiette or baby shell)
  • 3 pcs Persian cucumbers, sliced
  • 1 cup cherry tomatoes, halved or quartered
  • to taste Fresh cracked pepper
  • 1/4 cup good quality tahini
  • 1/4 cup plain unsweetened vegan yogurt
  • 2 tsp Dijon mustard
  • 2 tbsp lemon juice juice of one large lemon
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, crushed
  • 1/4 tsp cayenne
  • 1/4 tsp salt or to taste
  • 1 tbsp nutritional yeast (optional)
  • 4 tbsp cold water
  • 3 tbsp fresh dill

Instructions
 

  • Preheat oven to 375°F (190°C). Roast chickpeas with oil, onion powder, and salt for 25 minutes.
  • Cook pasta in salted boiling water until al dente, then drain and toss with olive oil to prevent sticking.
  • Whisk all dressing ingredients until smooth.
  • Combine cooked pasta, cucumbers, cherry tomatoes, roasted chickpeas, and dill. Pour dressing over and toss to coat.

Notes

Adjust seasonings to taste and enjoy!
Keyword chickpeas, pasta, Vegan