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Chickpea Pasta Salad

A flavorful and vibrant salad featuring roasted chickpeas, fresh vegetables, and a creamy lemon tahini dressing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Healthy, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 tbsp olive oil
  • 1/2 tsp onion powder
  • 1 lb dry pasta (such as orecchiette or baby shell) Can use gluten-free pasta as a substitute
  • 3 Persian cucumbers, sliced
  • 1 cup cherry tomatoes, halved or quartered
  • Fresh cracked pepper to taste
For the dressing
  • 1/4 cup good quality tahini
  • 1/4 cup plain unsweetened vegan yogurt
  • 2 tsp Dijon mustard
  • 2 tbsp Juice of one large lemon About 2 tbsp lemon juice
  • 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

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. Dry off your chickpeas using a clean kitchen towel and place them on a baking sheet lined with parchment paper.
  3. Drizzle the chickpeas with olive oil, onion powder, and a generous pinch of salt. Toss to coat.
  4. Spread the chickpeas out in a single layer and roast for 25 minutes until golden brown.
  5. Bring a pot of water to a boil, then add a generous amount of salt.
  6. When boiling, add the pasta and cook until it’s al dente according to package instructions. Drain the pasta and transfer it to a large mixing bowl, adding about 2 teaspoons of extra virgin olive oil to prevent sticking while cooling.
Make the dressing
  1. In a small bowl or jar, whisk together all the dressing ingredients until completely smooth.
Assemble the salad
  1. Add cucumber, cherry tomatoes, and roasted chickpeas to the bowl of pasta.
  2. Pour the tahini dressing over the salad and toss to coat.
  3. Adjust seasonings to your liking before enjoying!

Notes

This salad keeps well for about 3-5 days in the fridge. Best enjoyed chilled. Adjust dressing for creaminess or tanginess as preferred.