Description
A refreshing chickpea pasta salad with a creamy lemon tahini dressing, perfect for a light meal or side.
Ingredients
Scale
- 1 can chickpeas, rinsed and drained (15 oz)
- 1 tbsp olive oil
- 1/2 tsp onion powder
- 1 lb dry pasta (orecchiette or baby shell pasta)
- 3 Persian cucumbers, sliced
- 1 cup cherry tomatoes, halved or quartered
- 1/4 cup 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
Instructions
- Cook the Pasta: Start by boiling water in a large pot and add salt generously. Add the dry pasta, ensuring it cooks until al dente. Keep an eye on it to prevent overcooking, which would cause it to become mushy.
- Treat the Chickpeas: While the pasta is cooking, thoroughly dry the chickpeas. Toss them in a bowl with olive oil, salt, and onion powder until they look glistening and well-coated.
- Bake the Chickpeas: Spread the chickpeas on a baking sheet lined with parchment paper and place them in the oven at 375 degrees F until they are golden and crunchy. Shake the baking sheet halfway through for even crisping.
- Whisk the Dressing: In a mixing bowl, combine tahini, lemon juice, crushed garlic, and a splash of cold water. Whisk until smooth; the texture should be creamy and tangy. If the dressing is too thick, add a bit more water until desired consistency is achieved.
- Toss It All Together: In a large bowl, combine the cooked pasta, roasted chickpeas, sliced cucumbers, and halved cherry tomatoes. Drizzle the creamy tahini dressing over the mixture. Gently mix to ensure everything is coated, being careful not to break the pasta.
- Chill & Serve: Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld together. Before serving, give it a good toss as the dressing may settle.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
- Expert Tips: Salt the pasta water generously to enhance flavor. Toss cooked pasta with a little olive oil to prevent sticking.
- Reheating Instructions: This dish is best served chilled and does not require reheating.
- Serving Suggestions: Serve as a light lunch on its own, pair with grilled tofu or seitan, and enjoy alongside crusty bread or wraps.
- Recipe Variations: For added flavor, consider adding roasted bell peppers or olives. Spinach can also be substituted for cucumbers if desired.
- Ingredient Notes: If allergic to sesame seeds, substitute tahini with cashew butter or sunflower seed butter. Unsweetened plain soy-based yogurt can replace the plant-based yogurt if necessary. If apple cider vinegar is not available, white wine vinegar or red wine vinegar may be used instead. For a milder flavor, yellow mustard can replace Dijon mustard.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 0mg