Description
A vibrant Chickpea Pasta Salad featuring crispy roasted chickpeas, fresh cucumbers, and cherry tomatoes, all tossed in a creamy, tangy tahini dressing. This easy-to-make, plant-based salad offers a refreshing combination of textures and flavors, perfect for a light lunch or side dish.
Ingredients
Roasted Chickpeas
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1/2 tsp onion powder
- Pinch of salt
Pasta Salad Base
- 1 lb dry pasta (orecchiette or baby shell pasta recommended)
- 3 Persian cucumbers, sliced
- 1 cup cherry tomatoes, halved or quartered
- Fresh cracked pepper, to taste
- 2 tsp extra virgin olive oil
Tahini Dressing
- 1/4 cup good quality tahini
- 1/4 cup plain unsweetened vegan yogurt
- 2 tsp Dijon mustard
- Juice of one large lemon (about 2 tbsp)
- 1 tbsp apple cider vinegar
- 2 cloves garlic, crushed
- 1/4 tsp cayenne pepper
- 1/4 tsp salt, or to taste
- 1 tbsp nutritional yeast (optional)
- 4 tbsp cold water
- 3 tbsp fresh dill, chopped
Instructions
- Roast the Chickpeas: Preheat the oven to 375°F (190°C). Pat the rinsed chickpeas dry thoroughly with a clean kitchen towel. On a parchment-lined baking sheet, toss the chickpeas with olive oil, onion powder, and a pinch of salt. Spread them out evenly in a single layer and roast in the oven for 25 minutes until crispy.
- Cook the Pasta: Bring a large pot of water to a boil and add a generous amount of salt. Cook the pasta according to package instructions until al dente. Drain the pasta and transfer it to a large mixing bowl. Toss with about 2 teaspoons of extra virgin olive oil to prevent sticking, then let it cool to room temperature.
- Prepare the Tahini Dressing: In a small bowl or jar, whisk together tahini, vegan yogurt, Dijon mustard, lemon juice, apple cider vinegar, crushed garlic, cayenne pepper, salt, nutritional yeast (if using), cold water, and fresh dill until the dressing is smooth and creamy.
- Assemble the Salad: Add the sliced cucumbers, halved cherry tomatoes, and roasted chickpeas to the bowl with the cooled pasta. Pour the tahini dressing over the salad and toss everything gently but thoroughly to coat all ingredients.
- Season and Serve: Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately or refrigerate until ready to enjoy.
Notes
- Cook pasta in well-salted water to enhance flavor.
- Toss hot pasta with a small amount of oil to prevent sticking and clumping as it cools.
- Pat chickpeas dry thoroughly before roasting and bake at 375°F for perfect crispiness without burning or drying out.
- To skip roasting, use rinsed and drained canned chickpeas directly in the salad and adjust seasoning accordingly.
