Chickpea Pasta Salad with Creamy Lemon Tahini Dressing
A bright, tangy, and perfectly textured Chickpea Pasta Salad with Creamy Lemon Tahini Dressing that's perfect for weeknight dinners, potlucks, or meal prep.
Ingredients
For the salad
- 1 can (15 oz) chickpeas, rinsed and drained Use canned for convenience
- 1 tbsp olive oil
- 1/2 tsp onion powder
- 1 lb dry pasta (preferably orecchiette or baby shells) Choose semolina for structure; gluten-free options available
- 3 count Persian cucumbers, sliced
- 1 cup cherry tomatoes, halved or quartered
- to taste fresh cracked pepper
- 1/4 cup good quality tahini Runny tahini preferred
- 1/4 cup plain unsweetened vegan yogurt
- 2 tsp Dijon mustard
- Juice of 1 large lemon (about 2 tbsp) fresh lemon juice
- 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, chopped
Instructions
Roasting the Chickpeas
- Preheat the oven to 375F. Dry the rinsed chickpeas thoroughly on a kitchen towel, toss them on a parchment-lined baking sheet with olive oil, onion powder, and a pinch of salt, then roast for 25 minutes until golden and crunchy.
- Check that the chickpeas are golden brown with a few darker spots and sound hollow when tapped.
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente according to package instructions.
- Drain the pasta and transfer it to a mixing bowl, tossing with olive oil to prevent sticking as it cools.
Making the Dressing
- In a small bowl, whisk together tahini, vegan yogurt, Dijon mustard, lemon juice, apple cider vinegar, garlic, cayenne, salt, nutritional yeast (if using), and cold water until smooth.
- Adjust the water to achieve a pourable but clingy consistency.
Assembling the Salad
- Add sliced cucumbers, halved tomatoes, and roasted chickpeas to the bowl with cooled pasta.
- Pour the tahini dressing over the salad and toss until evenly coated.
- Finish with chopped dill and cracked pepper, adjusting salt or lemon to taste.
Notes
For optimal flavor, cool pasta before adding dressing. Store in the fridge for up to 4 days, but avoid freezing with cucumbers and tomatoes as they will become watery.