Chickpea Pasta Salad with Creamy Lemon Tahini Dressing Recipe
This creamy chickpea pasta salad features perfectly roasted chickpeas and tender pasta tossed in a tangy, lemony tahini dressing with fresh cucumbers and cherry tomatoes. It’s an easy, make-ahead salad ideal for entertaining or a satisfying lunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
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 (for tossing pasta)
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. Pat the rinsed and drained chickpeas dry thoroughly with a clean kitchen towel. Spread them on a parchment-lined baking sheet and drizzle with olive oil, onion powder, and a pinch of salt. Toss to coat evenly then spread in a single layer. Roast for 25 minutes until crispy but not burnt.
- Cook the Pasta: Bring a large pot of water to a boil and add a generous amount of salt. Add the pasta when boiling and cook according to package instructions until al dente. Drain the pasta and return to a large mixing bowl. Toss with about 2 teaspoons of extra virgin olive oil to prevent sticking and allow to cool to room temperature.
- Make the Tahini Dressing: In a small bowl or jar, whisk together tahini, vegan yogurt, Dijon mustard, lemon juice, apple cider vinegar, crushed garlic, cayenne, salt, nutritional yeast if using, and cold water. Whisk until completely smooth and creamy.
- Assemble the Salad: To the bowl of cooled pasta, add sliced cucumbers, halved or quartered cherry tomatoes, and the roasted chickpeas. Pour the tahini dressing over the salad and toss thoroughly to coat all ingredients. Adjust seasoning with salt and pepper to taste before serving.
Notes
- Cook pasta in well-salted water to enhance flavor.
- Toss pasta with a small amount of oil after draining to avoid clumping.
- Dry chickpeas well before roasting for maximum crispiness.
- Roast chickpeas at 375°F to prevent burning or drying out.
- To skip the oven, add rinsed chickpeas directly to the salad and season extra to taste.
