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Creamy Chickpea Pasta Salad

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A light and fresh pasta salad featuring chickpeas and a creamy tahini dressing, perfect for summer picnics or quick lunches.

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 large pot, add pasta, and cook until al dente. Drain and rinse under cold water.
  2. Prepare the Vegetables: Chop cucumber, tomatoes, and bell peppers into bite-sized pieces.
  3. Make the Dressing: In a bowl, combine tahini, plant-based yogurt, lemon juice, apple cider vinegar, Dijon mustard, and dill. Whisk until smooth and adjust consistency as needed.
  4. Combine Everything: In a large bowl, mix cooled pasta, chickpeas, diced cucumber, tomatoes, and bell peppers. Add dressing and toss until well coated.
  5. Chill and Serve: Refrigerate for at least 30 minutes before serving to meld flavors.

Notes

Store leftovers in an airtight container and consume within 3 to 5 days. Dressing may thicken; add water or yogurt to loosen before serving.

Nutrition

Find it online: https://maymentora.com/creamy-chickpea-pasta-salad-summer-delight/