This Chickpea Pasta Salad with Creamy Tahini Dressing is a delightful and nourishing meal that brings together satisfying textures and bright flavors. By combining tender pasta with crunchy roasted chickpeas, juicy tomatoes, and crisp cucumbers, every bite is a perfect balance of freshness and crunch.
Tossed in a homemade lemon-tahini dressing that is rich, nutty, and completely vegan, this salad is perfect for a light lunch, picnic, or healthy dinner side.
Recipe Details
- Flavor Profile: The nutty depth of roasted chickpeas and tahini is lifted by the zesty lemon, sharp Dijon, and tangy yogurt, creating a creamy dressing that perfectly coats the fresh veggies.
- Texture: You get a wonderful contrast between the soft pasta, the crispy roasted chickpeas, and the snap of fresh Persian cucumbers.
- Time: 10 minutes prep, 25 minutes cook time.
- Difficulty: Easy. It involves roasting chickpeas, boiling pasta, and whisking a dressing.
What You’ll Need
To make this recipe, you will need a baking sheet lined with parchment paper for roasting the chickpeas and a large pot for boiling the pasta. A whisk and small jar are essential for emulsifying the tahini dressing. The ingredients rely on pantry staples like canned chickpeas and dried pasta, elevated by fresh dill, lemon, and high-quality tahini.
Ingredient Notes
- Chickpeas – Use a 15 oz can, rinsed and drained. Roasting them transforms them from soft beans into crispy, savory croutons that add protein and crunch.
- Pasta – Small shapes like orecchiette or baby shells work best because they cup the vegetables and hold onto the creamy dressing.
- Persian Cucumbers – These small, thin-skinned cucumbers are extra crunchy and don’t need peeling or seeding, making them perfect for salad.
- Tahini – Use a good quality tahini (sesame seed paste) that is smooth and runny. It forms the rich base of the dressing without dairy.
- Vegan Yogurt – Plain unsweetened vegan yogurt adds creaminess and tang. You can use soy, almond, or coconut-based yogurt.
- Nutritional Yeast – This optional ingredient adds a savory, cheesy umami flavor to the dressing.
- Lemon Juice & Apple Cider Vinegar – These acids cut through the richness of the tahini, brightening the entire salad.
- Fresh Dill – Fresh dill adds a burst of herbal flavor that pairs beautifully with the cucumber and lemon.
Add-ins and Substitutions
- Greens – Stir in a handful of baby spinach or arugula right before serving for extra nutrition.
- Vegetables – Diced red onion, bell peppers, or olives would be great additions to the mix.
- Cheese – If you aren’t vegan, crumbled feta cheese is a salty, delicious topping.
- Dressing – If you don’t have vegan yogurt, you can use a little more water or olive oil to thin the tahini.
How to Make Chickpea Pasta Salad with Creamy Tahini Dressing
- Roast Chickpeas: Preheat the oven to 375F. Dry off your rinsed chickpeas well using a clean kitchen towel (this helps them crisp up). Place on a baking sheet lined with parchment paper. Drizzle with the olive oil, onion powder, and a good pinch of salt, tossing to coat. Spread the chickpeas out in a single layer and roast for 25 minutes.
- Cook Pasta: Bring a pot of water to a boil and add a generous amount of salt. Add the pasta and cook until it is al dente according to package directions. Drain the pasta and place it in a large mixing bowl with about 2 teaspoons of extra virgin olive oil to help prevent sticking as it cools to room temperature.
- Make Dressing: While the pasta cools and chickpeas roast, prepare the dressing. Whisk the tahini, vegan yogurt, Dijon mustard, lemon juice, apple cider vinegar, crushed garlic, cayenne, salt, nutritional yeast (if using), cold water, and fresh dill together in a small bowl or jar until completely smooth and creamy.
- Assemble: Add the sliced cucumber, halved cherry tomatoes, and roasted chickpeas to the bowl of cooled pasta. Pour the tahini dressing over the salad and toss well to coat everything evenly.
- Serve: Adjust the seasonings with more salt or fresh cracked pepper to your liking before serving.
Pro Tip: Make sure your chickpeas are very dry before adding the oil and roasting. Moisture creates steam, which leads to soft chickpeas. For the ultimate crunch, pat them dry thoroughly with a towel or paper towels.
Recipe Tips
- Cool the Pasta: Don’t add the creamy dressing to hot pasta, or it may separate or become too thin. Let the pasta cool to room temperature first.
- Dressing Consistency: Tahini brands vary in thickness. If your dressing is too thick (like peanut butter), add more cold water one tablespoon at a time until it is pourable.
- Chickpea Crunch: The roasted chickpeas will be crispiest right out of the oven. If you store the salad, they will soften slightly as they absorb the dressing, becoming more like a marinated bean texture.
FAQs
- Is this gluten-free? It can easily be made gluten-free by using your favorite gluten-free pasta (chickpea or brown rice pasta works well).
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. You may need to add a splash of water or lemon juice to loosen the dressing before serving again.
- Can I use regular yogurt?Yes, if you are not vegan, plain Greek yogurt is an excellent substitute for the vegan yogurt.
Serving Suggestions
- Lunch: This is a perfect standalone lunch that keeps you full thanks to the fiber and protein.
- Picnic: Serve alongside grilled veggie skewers or veggie burgers at a cookout.
- Avocado: Add diced avocado right before serving for extra creaminess.
Make This Recipe in Advance
- Prep: You can chop the vegetables and whisk the dressing a day in advance. Store them separately in the fridge.
- Assembly: Combine the pasta, veggies, and dressing just before serving for the freshest texture, adding the roasted chickpeas last to maintain their crunch.
Chickpea Pasta Salad with Creamy Tahini Dressing
- Total Time: 35 minutes
- Yield: 4-6 Servings 1x
Description
This Chickpea Pasta Salad with Creamy Tahini Dressing is a delightful and nourishing meal that brings together satisfying textures and bright flavors. By combining tender pasta with crunchy roasted chickpeas, juicy tomatoes, and crisp cucumbers, every bite is a perfect balance of freshness and crunch. Tossed in a homemade lemon-tahini dressing that is rich, nutty, and completely vegan, this salad is perfect for a light lunch, picnic, or healthy dinner side.
Ingredients
The Roasted Chickpeas
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1/2 teaspoon onion powder
- Salt, to taste
The Pasta Salad Base
- 1 lb dry pasta (short shapes like orecchiette or baby shells work best)
- 3 Persian cucumbers, sliced
- 1 cup cherry tomatoes, halved or quartered
- Fresh cracked black pepper, to taste
- 2 teaspoons olive oil (to prevent pasta sticking)
The Creamy Tahini Dressing
- 1/4 cup high-quality tahini
- 1/4 cup plain unsweetened vegan yogurt (or regular Greek yogurt if not vegan)
- 4 tablespoons cold water (plus more to adjust consistency)
- 3 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice (approx. 1 large lemon)
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic, crushed
- 1 tablespoon nutritional yeast (optional, for cheesy flavor)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt (or to taste)
Instructions
Roast Chickpeas
Preheat the oven to 375°F (190°C). Dry: Thoroughly dry the rinsed chickpeas with a clean kitchen towel (crucial for crispiness!). Season: Place on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil, onion powder, and a good pinch of salt. Toss to coat. Roast: Spread in a single layer and bake for 25 minutes until crispy.
Cook Pasta
Bring a large pot of salted water to a boil. Boil: Cook pasta according to package directions until al dente. Cool: Drain and place in a large bowl. Toss with 2 teaspoons of olive oil to prevent sticking. Let cool to room temperature.
Make Dressing
In a small bowl or jar, whisk together the tahini, yogurt, Dijon mustard, lemon juice, vinegar, garlic, cayenne, salt, nutritional yeast, cold water, and fresh dill. Adjust: Whisk until completely smooth. If it’s too thick, add more water, 1 tablespoon at a time, until pourable.
Assemble
Add the sliced cucumbers, halved tomatoes, and roasted chickpeas to the bowl of cooled pasta. Toss: Pour the tahini dressing over the salad and toss well to coat everything evenly.
Serve
Season with fresh cracked pepper and extra salt if needed. Serve immediately.
Notes
Chickpea Crunch: The roasted chickpeas are crispiest right out of the oven. If you store the leftovers, they will soften slightly as they absorb the dressing (becoming more like marinated beans), which is still delicious but less crunchy.
Temperature Matters: Let the pasta cool before adding the dressing. Adding a creamy emulsion to hot pasta can cause the oils to separate or the sauce to become too thin.
Tahini Tips: Tahini brands vary greatly in thickness. Start with the 4 tablespoons of water, but don’t be afraid to add more if your dressing looks like peanut butter. It should be creamy but pourable.
Make Ahead: You can chop the veggies and make the dressing a day in advance. Combine everything just before serving for the freshest texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad / Lunch
- Method: Roasting / Boiling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 380
- Sugar: 3g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg
Keywords: chickpea pasta salad, tahini dressing recipe, vegan pasta salad, healthy lunch ideas, roasted chickpeas, dairy free creamy dressing, mediterranean diet recipes
