This creamy chickpea pasta salad is coated in a delicious lemon tahini sauce and super easy to make for entertaining or a filling make ahead lunch.
- 1, 15 oz can chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1/2 tsp onion powder
Pasta Salad Base
- 1 lb dry pasta, I like orecchiette or baby shell pasta
- 3 Persian cucumbers, sliced
- 1 cup cherry tomatoes, halved or quartered
- Fresh cracked pepper to taste
- 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
- 1/4 tsp salt or to taste
- 1 tbsp nutritional yeast, optional
- 4 tbsp cold water
- 3 tbsp fresh dill
- Preheat the oven to 375F. Dry off your chickpeas well using a clean kitchen towel and place on a baking sheet lined with parchment paper. Drizzle the chickpeas with the oil, onion powder and a good pinch of salt and toss to coat. Spread the chickpeas out on a single layer and place in the oven to roast for 25 minutes.
- Bring a pot of water to a boil and add a generous amount of salt to the water. When the water is boiling, add the pasta and cook until it is al dente according to package. Drain the pasta and place in a large mixing bowl with about 2 teaspoons of extra virgin olive oil to help prevent the pasta from sticking together as it cools to room temperature.
- Prepare the dressing by whisking all the dressing ingredients together in a small bowl or jar until completely smooth.
- Now, assemble the salad. Add the cucumber, cherry tomatoes, and roasted chickpeas to the bowl of pasta and pour the tahini dressing over the salad and toss to coat. Adjust the seasonings to your liking before serving.
Cook your pasta in salted water. This makes a big impact in terms of the flavor of your salad, so do not skip this step.
Toss and coat your drained pasta in a small amount of oil to help prevent the pasta from sticking and clumping together.
For perfectly crispy chickpeas, pat your chickpeas dry and make sure to bake them at a low temperature. I generally recommend baking them at 375F as they will roast without drying out or burning.
If you want to avoid turning on your oven this summer, just add the can of rinsed and drained chickpeas straight to the bowl. You may wish to add some extra salt or adjust with extra seasonings.
Keywords: vegan pasta salad, pasta salad, creamy pasta salad, easy vegan lunch, vegan summer recipes