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Chickpea Pasta Salad with Creamy Lemon Tahini Dressing

Chickpea Pasta Salad Lemon Tahini

This creamy chickpea pasta salad features a tangy lemon tahini dressing, roasted chickpeas, fresh vegetables, and tender pasta for a satisfying vegan side or light lunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 people
Calories 350 kcal

Equipment

  • 1 oven set to 375F for roasting chickpeas
  • 1 baking sheet lined with parchment paper
  • 1 large pot for boiling pasta
  • 1 large mixing bowl for combining pasta salad
  • 1 small bowl or jar for whisking dressing

Ingredients
  

  • 1 15 oz can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon onion powder
  • 1 pound dry pasta orecchiette or baby shell recommended
  • 3 Persian cucumbers sliced
  • 1 cup cherry tomatoes halved or quartered
  • Fresh cracked pepper to taste
  • 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
  • 2 teaspoons extra virgin olive oil to toss pasta

Instructions
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Pat chickpeas dry with a kitchen towel, then toss with olive oil, onion powder, and a pinch of salt.
  • Spread chickpeas in a single layer on the baking sheet and roast for 25 minutes until crispy.
  • Bring a large pot of salted water to a boil, then cook pasta until al dente according to package directions.
  • Drain pasta and toss with 2 teaspoons of extra virgin olive oil to prevent sticking; allow to cool.
  • Whisk together tahini, vegan yogurt, Dijon mustard, lemon juice, apple cider vinegar, crushed garlic, cayenne, salt, nutritional yeast (optional), cold water, and dill until smooth.
  • In a large bowl, combine pasta, sliced cucumbers, cherry tomatoes, and roasted chickpeas.
  • Pour the tahini dressing over the salad and toss to coat evenly.
  • Adjust seasoning with fresh cracked pepper or additional salt as desired before serving.

Notes

  • Use salted water to enhance pasta flavor.
  • Coat pasta with oil after draining to keep it from sticking.
  • Roast chickpeas at 375°F for best crispiness without burning.
  • Omit roasting chickpeas for quicker preparation during warm weather.