Print

Creamy Chickpea Pasta Salad

Print Recipe

A delightful pasta salad combining chickpeas and fresh vegetables in a creamy dressing, perfect for lunch or a picnic.

Ingredients

Scale
  • 8 oz Pasta (Orecchiette or baby shells)
  • 1 can Chickpeas (Rinsed and drained)
  • 1 cup Cucumber (Diced)
  • 1 cup Tomatoes (Chopped)
  • 1/2 cup Tahini (High-quality brand)
  • 1/2 cup Plant-Based Yogurt (Unsweetened plain)
  • 2 tbsp Lemon Juice (Freshly squeezed)
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • 1 tbsp Dill (Fresh or dried)
  • 1 cup Bell Peppers (Diced, for crunch)

Instructions

  1. Cook the Pasta: Boil water in a pot, add pasta, and cook until al dente (7-10 minutes). Drain and rinse under cold water.
  2. Prepare the Vegetables: Chop cucumber, tomatoes, and bell peppers into bite-sized pieces.
  3. Make the Dressing: Whisk tahini, plant-based yogurt, lemon juice, apple cider vinegar, Dijon mustard, and dill in a bowl until smooth.
  4. Combine Everything: In a large bowl, mix cooled pasta, chickpeas, and chopped vegetables; then toss with the dressing.
  5. Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving.

Notes

Perfect for meal prep and can be customized with different vegetables or proteins.

Nutrition

Find it online: https://hwepodcast.com/creamy-chickpea-pasta-salad/