Description
This Creamy Chickpea Pasta Salad is a refreshing and satisfying summer dish, featuring tender pasta, crispy roasted chickpeas, and a zesty tahini-based dressing. Packed with fresh veggies and a tangy, creamy sauce made from plant-based yogurt and lemon juice, it makes a perfect light lunch or side dish that’s both nutritious and delicious.
Ingredients
Scale
Pasta and Chickpeas
- 8 oz Pasta (Orecchiette or baby shells)
- 1 can Chickpeas (Rinsed and drained)
- 1 tbsp Olive Oil (for roasting chickpeas)
- 1 tsp Onion Powder
- Salt (to taste)
Vegetables
- 1 cup Cucumber (Diced)
- 1 cup Tomatoes (Chopped)
- 1 cup Bell Peppers (Diced, for crunch)
Dressing
- 1/2 cup Tahini (High-quality brand)
- 1/2 cup Plant-Based Yogurt (Unsweetened plain)
- 2 tbsp Lemon Juice (Freshly squeezed)
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Dill (Fresh or dried)
- Water (as needed to thin dressing)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for roasting the chickpeas.
- Prepare chickpeas: Rinse and dry canned chickpeas thoroughly. Toss them with olive oil, onion powder, and salt, ensuring an even coating for crispy roasting.
- Roast chickpeas: Spread the seasoned chickpeas on a baking sheet in a single layer. Roast them in the preheated oven for about 20 minutes until they are golden and crispy.
- Cook pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until tender but still al dente. Drain and drizzle with olive oil to prevent sticking.
- Make the dressing: In a mixing bowl, combine tahini, plant-based yogurt, lemon juice, apple cider vinegar, Dijon mustard, and dill. Whisk together, adding water a little at a time until the dressing reaches a creamy, pourable consistency.
- Combine salad ingredients: In a large bowl, mix the cooked pasta, roasted chickpeas, diced cucumber, chopped tomatoes, and diced bell peppers.
- Toss with dressing: Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly.
- Serve or store: Serve immediately for the freshest taste, or store in the refrigerator. If storing, stir in a splash of water before serving to maintain the creamy texture.
Notes
- Roasting chickpeas adds a delightful crunch and flavor contrast to the salad.
- You can substitute pasta shapes based on availability; small shapes that hold dressing well are ideal.
- This salad is perfect for meal prep and tastes even better after a few hours as flavors meld.
- Adjust the consistency of the dressing by adding more water or plant-based yogurt as desired.
- For extra protein, consider adding grilled tofu or tempeh as a topping.
