Description
This Creamy Chickpea Pasta Salad is a refreshing and satisfying summer dish featuring tender pasta, crispy roasted chickpeas, and a luscious tahini-based dressing. Packed with fresh vegetables and plant-based ingredients, it’s perfect for a light lunch or a vibrant side dish.
Ingredients
Scale
Pasta and Chickpeas
- 8 oz Orecchiette or baby shell pasta
- 1 can chickpeas, rinsed and drained
- Olive oil (for roasting and drizzling)
- Onion powder (for seasoning chickpeas)
- Salt (to taste)
Vegetables
- 1 cup cucumber, diced
- 1 cup tomatoes, chopped
- 1 cup bell peppers, diced
Dressing
- 1/2 cup high-quality tahini
- 1/2 cup unsweetened plain plant-based yogurt
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp fresh or dried dill
- Water (to thin dressing as needed)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the chickpeas.
- Prepare Chickpeas: Rinse and thoroughly dry the canned chickpeas. Toss them with olive oil, onion powder, and salt, ensuring they are evenly coated. Spread the chickpeas on a baking sheet in a single layer.
- Roast Chickpeas: Roast the chickpeas in the preheated oven for about 20 minutes or until they turn crispy and golden. Remove and let cool slightly.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain well and drizzle with olive oil to prevent sticking.
- Make Dressing: In a mixing bowl, whisk together tahini, plant-based yogurt, lemon juice, apple cider vinegar, Dijon mustard, and dill. Add water gradually until the dressing reaches a creamy and pourable consistency.
- Combine Salad: In a large bowl, combine the cooked pasta, roasted chickpeas, diced cucumber, chopped tomatoes, and diced bell peppers. Pour the dressing over and toss gently to coat all ingredients evenly.
- Serve or Store: Serve the salad immediately or refrigerate for later. If storing, stir in a splash of water before serving to refresh the dressing.
Notes
- For extra flavor, add freshly chopped herbs like parsley or basil.
- Use gluten-free pasta to make this salad gluten-free.
- Adjust the lemon juice and dill according to your taste preference.
- Roasted chickpeas can be seasoned with paprika or garlic powder for a twist.
- This salad is best consumed within 2 days when refrigerated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
