Description
This Creamy Chickpea Pasta Salad is a perfect summer dish combining tender orecchiette pasta with crispy roasted chickpeas, fresh vegetables, and a rich, tangy tahini and plant-based yogurt dressing. It’s light, refreshing, packed with protein and fiber, and ideal for a quick lunch or picnic.
Ingredients
Scale
Pasta and Chickpeas
- 8 oz Orecchiette or baby shell pasta
- 1 can (15 oz) Chickpeas, rinsed and drained
- 1 tbsp Olive oil (for roasting chickpeas)
- 1/2 tsp Onion powder
- Salt to taste
- Olive oil (for drizzling cooked pasta)
Vegetables
- 1 cup Cucumber, diced
- 1 cup Tomatoes, chopped
- 1 cup Bell peppers, diced (for crunch)
Dressing
- 1/2 cup Tahini (high-quality brand)
- 1/2 cup Plant-based yogurt (unsweetened plain)
- 2 tbsp Freshly squeezed lemon juice
- 1 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp Dill (fresh or dried)
- Water, as needed to thin dressing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the chickpeas.
- Roast Chickpeas: Rinse and thoroughly dry canned chickpeas. Toss them with olive oil, onion powder, and salt. Spread them in a single layer on a baking sheet and roast in the preheated oven for about 20 minutes until they turn crispy.
- Cook Pasta: Bring a large pot of salted water to boil. Add the pasta and cook according to the package instructions, until tender but still al dente. Drain the pasta and drizzle with olive oil to prevent sticking.
- Prepare Dressing: In a medium mixing bowl, combine tahini, plant-based yogurt, lemon juice, apple cider vinegar, Dijon mustard, and dill. Whisk these ingredients together, adding water gradually to achieve a smooth and creamy consistency.
- Combine Salad Ingredients: In a large bowl, combine the cooked pasta, roasted chickpeas, diced cucumber, chopped tomatoes, and diced bell peppers.
- Toss with Dressing: Pour the prepared dressing over the salad and toss gently to evenly coat all ingredients.
- Serve or Store: Serve the pasta salad immediately for best texture and flavor. If storing, refrigerate and stir in a splash of water before serving to loosen the dressing.
Notes
- To achieve extra crispy chickpeas, make sure they are completely dry before tossing with oil and seasoning.
- You can customize the salad by adding fresh herbs like parsley or mint for extra flavor.
- Use gluten-free pasta to make this salad suitable for gluten-sensitive diets.
- The salad is best eaten within 2 days when refrigerated to maintain freshness.
- Adjust the dressing thickness with water to your preference for creaminess or drizzle consistency.
