Homemade Chickpea Pasta Salad with Tahini Dressing

If you ask me, chickpea pasta is one of the smartest swaps you can make in the kitchen.

This protein-packed salad makes a satisfying lunch or dinner that’s loaded with good-for-you ingredients. Tender chickpea pasta pairs with a creamy, nutty tahini dressing that brings everything together.

It’s tossed with fresh vegetables and herbs that add crunch and brightness to every bite. The tahini dressing gives it a rich, sesame flavor that makes this salad feel special.

It’s a filling dish that works great for meal prep, and it tastes even better the next day.

What Kind of Pasta Should I Use?

For this chickpea pasta salad, you’ll want to pick a pasta shape that can hold onto that creamy tahini dressing. Orecchiette and baby shell pasta work great because their little cups and curves grab the dressing and keep it from sliding off. Other good options include rotini, fusilli, or even penne – basically any pasta with ridges, curves, or hollow spaces will do the trick. Just avoid long, smooth pasta like spaghetti or angel hair since the dressing won’t stick as well. Cook your pasta just until it’s al dente, then rinse it with cold water to stop the cooking process and cool it down for the salad.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Orecchiette or shell pasta: Any short pasta works great here! Try penne, rotini, or farfalle. The key is choosing shapes that hold onto the dressing well.
• Persian cucumbers: Regular cucumbers work fine – just peel and seed them first since they tend to be more watery. English cucumbers are another good option.
• Tahini: If you don’t have tahini, try sunflower seed butter or almond butter for a similar creamy texture. The flavor will be different but still tasty.
• Vegan yogurt: Regular plain Greek yogurt works if you’re not strictly vegan. You can also use more tahini thinned with extra lemon juice and water.
• Apple cider vinegar: White wine vinegar or rice vinegar will work just as well for that tangy kick.
• Fresh dill: Fresh parsley, cilantro, or basil make great substitutes. If using dried dill, use about 1 tablespoon instead.
• Nutritional yeast: This adds a nutty, cheesy flavor but it’s totally optional. A pinch of parmesan cheese works if you’re not vegan.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not cooking the pasta properly – you want it al dente since it will continue to soften as it sits with the dressing, so aim for about 1-2 minutes less than the package directions suggest. Another common error is adding the tahini dressing to hot pasta, which can cause the tahini to seize up and become grainy, so make sure your pasta is completely cooled before mixing. Don’t skip rinsing and drying your chickpeas thoroughly, as excess moisture will water down your dressing and make the salad less flavorful. For the best results, add the fresh dill and vegetables just before serving to keep them crisp, and if your tahini dressing seems too thick, thin it out gradually with cold water one tablespoon at a time until you reach the perfect consistency.

What to Serve With Chickpea Pasta Salad?

This chickpea pasta salad is pretty filling on its own, but it pairs beautifully with grilled chicken, salmon, or even some falafel if you want to keep the Mediterranean theme going. I love serving it alongside some warm pita bread or naan for scooping up the creamy tahini dressing. For a lighter meal, try it with a simple arugula salad dressed with lemon and olive oil, or add some sliced avocado right on top of the pasta salad itself. It’s also perfect for potlucks and barbecues since it tastes even better after sitting for a while and letting all those flavors meld together.

Storage Instructions

Refrigerate: This pasta salad actually gets better after sitting in the fridge for a few hours because all those flavors have time to meld together. Store it in an airtight container in the refrigerator for up to 4 days. You might need to give it a good stir before serving since the tahini dressing can settle a bit.

Make Ahead: I love making this salad a day ahead for parties or meal prep! The pasta absorbs some of the dressing overnight, making it even more flavorful. Just keep an extra splash of lemon juice or water handy in case you need to loosen up the dressing before serving.

Serve: This salad is best enjoyed cold or at room temperature, so no reheating needed! If it looks a little dry after being in the fridge, just drizzle a bit of olive oil or lemon juice over it and toss gently. The fresh dill might wilt slightly, but it still tastes great.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 55-65 g
• Fat: 38-45 g
• Carbohydrates: 295-320 g

Ingredients

For the roasted chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp onion powder
• 1/4 tsp salt

For the salad:

• 1 lb dried pasta, such as baby shells or orecchiette
• 3 persian cucumbers, sliced
• 1 cup cherry tomatoes, cut in halves or quarters
• Freshly ground black pepper, to taste
• 3 tbsp chopped fresh dill

For the dressing:

• 1/4 cup tahini (choose a high-quality brand)
• 1/4 cup unsweetened plain vegan yogurt
• 2 tsp dijon-style mustard
• Juice of 1 large lemon (about 2 tbsp)
• 1 tbsp apple cider vinegar
• 2 garlic cloves, crushed
• 1/4 tsp cayenne pepper
• 1 tbsp nutritional yeast, optional
• 4 tbsp cold water

Step 1: Roast the Chickpeas

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp onion powder
• 1/4 tsp salt

Preheat your oven to 375°F (190°C).

Thoroughly dry the drained and rinsed chickpeas with a clean kitchen towel, then spread them onto a parchment-lined baking sheet.

Drizzle with olive oil, sprinkle onion powder and 1/4 teaspoon salt, and toss well to coat the chickpeas evenly.

Spread them into a single layer and roast for 25 minutes or until golden and crispy, stirring once halfway through.

Step 2: Cook and Cool the Pasta

• 1 lb dried pasta, such as baby shells or orecchiette
• about 2 teaspoons olive oil (from the 1 tbsp olive oil above)

Bring a large pot of water to a boil and add a generous amount of salt.

Add the dried pasta and cook according to package instructions until al dente.

Drain well and transfer to a large mixing bowl.

Drizzle about 2 teaspoons of olive oil over the warm pasta and gently toss to prevent sticking as it cools to room temperature.

I find this trick really keeps the pasta from becoming a sticky mess in the salad.

Step 3: Prepare the Tahini Yogurt Dressing

• 1/4 cup tahini
• 1/4 cup unsweetened plain vegan yogurt
• 2 tsp Dijon-style mustard
• juice of 1 large lemon (about 2 tbsp)
• 1 tbsp apple cider vinegar
• 2 garlic cloves, crushed
• 1/4 tsp cayenne pepper
• 1 tbsp nutritional yeast, optional
• 4 tbsp cold water
• freshly ground black pepper, to taste

In a small bowl or jar, whisk together the tahini, vegan yogurt, Dijon-style mustard, lemon juice, apple cider vinegar, crushed garlic cloves, cayenne pepper, nutritional yeast (if using), and cold water until the mixture is completely smooth and creamy.

Season with freshly ground black pepper to taste.

For a brighter pop, I like to add a smidge more lemon juice at the end.

Step 4: Assemble and Toss the Salad

• 3 Persian cucumbers, sliced
• 1 cup cherry tomatoes, cut in halves or quarters
• 3 tbsp chopped fresh dill
• roasted chickpeas from Step 1
• cooked pasta from Step 2
• tahini yogurt dressing from Step 3

Add the sliced Persian cucumbers, halved or quartered cherry tomatoes, chopped fresh dill, and the roasted chickpeas from Step 1 to the cooled pasta from Step 2 in the large mixing bowl.

Pour the tahini yogurt dressing from Step 3 over the salad and toss everything together until evenly coated and well-mixed.

Taste and adjust the seasoning with additional salt or pepper if desired before serving.

Homemade Chickpea Pasta Salad with Tahini Dressing

Delicious Homemade Chickpea Pasta Salad with Tahini Dressing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 1775 kcal

Ingredients

  

For the roasted chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp onion powder
• 1/4 tsp salt

For the salad:

• 1 lb dried pasta, such as baby shells or orecchiette
• 3 Persian cucumbers, sliced
• 1 cup cherry tomatoes, cut in halves or quarters
• freshly ground black pepper, to taste
• 3 tbsp chopped fresh dill

For the dressing:

• 1/4 cup tahini (choose a high-quality brand)
• 1/4 cup unsweetened plain vegan yogurt
• 2 tsp Dijon-style mustard
• juice of 1 large lemon (about 2 tbsp)
• 1 tbsp apple cider vinegar
• 2 garlic cloves, crushed
• 1/4 tsp cayenne pepper
• 1 tbsp nutritional yeast, optional
• 4 tbsp cold water

Instructions

 

• Preheat your oven to 375°F (190°C). Thoroughly dry the drained and rinsed chickpeas with a clean kitchen towel, then spread them onto a parchment-lined baking sheet. Drizzle with olive oil, sprinkle onion powder and 1/4 teaspoon salt, and toss well to coat the chickpeas evenly. Spread them into a single layer and roast for 25 minutes or until golden and crispy, stirring once halfway through.
• Bring a large pot of water to a boil and add a generous amount of salt. Add the dried pasta and cook according to package instructions until al dente. Drain well and transfer to a large mixing bowl. Drizzle about 2 teaspoons of olive oil over the warm pasta and gently toss to prevent sticking as it cools to room temperature. I find this trick really keeps the pasta from becoming a sticky mess in the salad.
• In a small bowl or jar, whisk together the tahini, vegan yogurt, Dijon-style mustard, lemon juice, apple cider vinegar, crushed garlic cloves, cayenne pepper, nutritional yeast (if using), and cold water until the mixture is completely smooth and creamy. Season with freshly ground black pepper to taste. For a brighter pop, I like to add a smidge more lemon juice at the end.
• Add the sliced Persian cucumbers, halved or quartered cherry tomatoes, chopped fresh dill, and the roasted chickpeas from Step 1 to the cooled pasta from Step 2 in the large mixing bowl. Pour the tahini yogurt dressing from Step 3 over the salad and toss everything together until evenly coated and well-mixed. Taste and adjust the seasoning with additional salt or pepper if desired before serving.