Description
A protein-packed pasta salad featuring chickpeas, fresh vegetables, and a rich tahini dressing. Perfect for meal prep or summer gatherings.
Ingredients
Scale
- 12 oz whole wheat pasta (rotini or penne)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/3 cup kalamata olives, pitted and halved
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3–4 tablespoons warm water
Instructions
- 1. Cook pasta according to package directions until al dente. Drain and rinse with cold water. Cool completely.
- 2. Prepare vegetables: dice cucumber, halve tomatoes, dice bell pepper and red onion, chop herbs.
- 3. Whisk tahini, lemon juice, olive oil, garlic, maple syrup, cumin, salt, and pepper. Add warm water gradually until creamy.
- 4. Toss cooled pasta with dressing until well coated.
- 5. Add chickpeas, cucumber, tomatoes, bell pepper, and onion. Toss gently.
- 6. Fold in fresh herbs and olives.
- 7. Taste and adjust seasoning as needed.
- 8. Refrigerate for at least 30 minutes before serving.
Notes
Store covered in refrigerator for up to 4 days. Flavors improve after the first day. Add splash of lemon juice if salad seems dry.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 390mg
- Fat: 9g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g