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