Ingredients
Roasted Chickpeas
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1/2 tsp onion powder
- Pinch of salt
Pasta Salad
- 1 lb dry pasta (recommended: orecchiette or baby shell pasta)
- 3 Persian cucumbers, sliced
- 1 cup cherry tomatoes, halved or quartered
- Fresh cracked pepper to taste
- 2 tsp extra virgin olive oil (for tossing pasta)
Creamy Lemon Tahini Dressing
- 1/4 cup good quality 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 pepper
- 1/4 tsp salt, or to taste
- 1 tbsp nutritional yeast (optional)
- 4 tbsp cold water
- 3 tbsp fresh dill
Instructions
- Roast Chickpeas: Preheat the oven to 375°F (190°C). Thoroughly dry the rinsed chickpeas with a clean kitchen towel. Spread them onto a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with onion powder and a pinch of salt, then toss to coat evenly. Arrange the chickpeas in a single layer and roast in the oven for 25 minutes until crispy.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and transfer to a large mixing bowl. Drizzle with about 2 teaspoons of extra virgin olive oil and toss gently to prevent sticking, then allow pasta to cool to room temperature.
- Make Dressing: In a small bowl or jar, whisk together tahini, vegan yogurt, Dijon mustard, lemon juice, apple cider vinegar, crushed garlic, cayenne pepper, salt, and nutritional yeast (if using). Gradually add cold water while whisking until the dressing reaches a smooth and creamy consistency.
- Assemble Salad: To the bowl of cooled pasta, add sliced cucumbers, halved cherry tomatoes, and roasted chickpeas. Pour the creamy lemon tahini dressing over the salad and toss gently to coat evenly. Season with fresh cracked pepper and additional salt if needed. Garnish with fresh dill and serve.
Notes
- Ensure chickpeas are thoroughly dried before roasting to achieve crispiness.
- You can substitute the pasta with gluten-free versions if desired.
- The nutritional yeast in the dressing is optional but adds a subtle cheesy flavor suitable for vegan diets.
- Dressing thickness can be adjusted with additional water to your preferred consistency.
- This salad is best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
