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Chickpea Pasta Salad

Chickpea Pasta Salad with Creamy Tahini Dressing Delight

Experience the refreshing Chickpea Pasta Salad, highlighted by a creamy tahini dressing, packed with protein and colorful vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta
  • 8 ounces Orecchiette or Baby Shells Use for best texture
Chickpeas
  • 1 can Canned Chickpeas Rinsed and dried
Dressing
  • 1/4 cup Tahini High-quality preferred
  • 1/4 cup Plant-Based Yogurt Unsweetened plain
  • 1 each Lemon Juice Freshly squeezed
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Dijon Mustard
  • to taste Fresh Dill Or dried as a substitute
Fresh Ingredients
  • 1 each Cucumber Chopped
  • 2 each Tomatoes Halved
Seasoning
  • to taste Olive Oil For drizzling and pasta

Equipment

  • Oven
  • large pot
  • Mixing Bowl
  • large salad bowl
  • Baking Sheet

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper. Rinse and pat dry chickpeas.
  2. Transfer chickpeas to the baking sheet, drizzle with olive oil, and roast for 25-30 minutes until golden.
  3. Cook the pasta in salted boiling water for 9-11 minutes until al dente, then drain and cool slightly.
  4. In a mixing bowl, whisk together the tahini, yogurt, lemon juice, vinegar, mustard, and dill, adjusting water for desired consistency.
  5. In a large salad bowl, combine pasta, cucumbers, tomatoes, and roasted chickpeas. Pour dressing on top and toss gently.
  6. Serve immediately or refrigerate for up to 3 days, stirring before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Use seasonal vegetables for enhanced flavor and freshness in the salad.

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