Description
A hearty pasta salad loaded with chickpeas, fresh vegetables, and herbs, all tossed in a creamy tahini dressing. Perfect for meal prep, potlucks, and summer gatherings.
Ingredients
Scale
- 12 oz short pasta (rotini, penne, or fusilli)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large cucumber, diced
- 2 large carrots, shredded or julienned
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon maple syrup
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 3–4 tablespoons warm water
Instructions
- 1. Cook pasta according to package directions until al dente. Drain, rinse with cold water, and set aside in large bowl.
- 2. Prepare vegetables: dice cucumber, shred carrots, dice bell pepper, finely chop onion, halve tomatoes, and chop herbs.
- 3. Drain and rinse chickpeas thoroughly.
- 4. Make dressing by whisking tahini, lemon juice, olive oil, garlic, maple syrup, cumin, and paprika. Gradually add warm water until creamy and pourable.
- 5. Season dressing with salt and pepper to taste.
- 6. Add chickpeas and all vegetables to cooled pasta. Toss to combine.
- 7. Pour dressing over mixture and toss thoroughly until evenly coated.
- 8. Fold in fresh herbs gently.
- 9. Taste and adjust seasoning as needed.
- 10. Refrigerate for at least 30 minutes before serving. Toss again and adjust consistency if needed before serving.
Notes
Store covered in refrigerator for up to 4 days. Bring to room temperature before serving. Add extra dressing if needed after chilling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g