Save My sister called one Tuesday night asking for something quick, filling, and actually good for her. She'd just started eating more plant-based meals and was tired of sad salads. I threw together this chickpea pasta bowl with whatever vegetables I had rolling around in the crisper, drizzled it with tahini sauce, and texted her a photo. She made it three times that week.
I started making this bowl during a particularly busy month when I needed something I could prep ahead and eat throughout the week. The first time I tasted it, I was standing at the counter, still in my coat, and I ended up eating half the batch straight from the mixing bowl. The tahini sauce clings to every piece of pasta and vegetable, turning simple ingredients into something that feels indulgent. Now it's my go-to whenever I want comfort food that doesn't slow me down.
Ingredients
- Chickpea pasta: This pasta has a slightly nutty flavor and holds its shape beautifully, plus it packs way more protein and fiber than regular pasta, so don't skip it.
- Zucchini: Dice it into even pieces so it roasts uniformly and gets those golden edges that add texture to every bite.
- Red bell pepper: The sweetness intensifies in the oven, and it adds a pop of color that makes the bowl look as vibrant as it tastes.
- Red onion: Slice it thin so it caramelizes quickly and mellows out, adding just a hint of sharpness without overpowering.
- Cherry tomatoes: Halve them so they burst and release their juices, creating little pockets of tangy sweetness throughout the dish.
- Olive oil: Use enough to coat the vegetables lightly, this helps them roast instead of steam and brings out their natural sugars.
- Dried oregano: A staple in my spice drawer, it adds an earthy, Mediterranean warmth that ties everything together.
- Smoked paprika: Just half a teaspoon gives a subtle smoky depth that makes the vegetables taste like they were cooked over an open flame.
- Tahini: The base of the sauce, it turns creamy and pourable when you whisk it with lemon and water, and it has this rich, nutty flavor that's absolutely addictive.
- Lemon juice: Freshly squeezed is best, it brightens the tahini and keeps the sauce from feeling too heavy.
- Maple syrup: A small drizzle balances the bitterness of tahini and the acidity of lemon, rounding out the sauce beautifully.
- Garlic clove: Mince it finely so it disperses evenly through the sauce and adds a sharp, aromatic kick.
- Fresh parsley: Chop it right before serving for a burst of freshness and color that makes the whole bowl feel lighter.
- Toasted sesame seeds: Optional but wonderful, they add a delicate crunch and nutty finish that echoes the tahini.
Instructions
- Prep the oven and vegetables:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper in a large bowl until everything is evenly coated, then spread them out in a single layer on the sheet.
- Roast until caramelized:
- Slide the baking sheet into the oven and roast for 20 to 25 minutes, stirring halfway through so the vegetables brown evenly. You want tender pieces with crispy, golden edges that smell amazing.
- Cook the pasta:
- While the vegetables roast, bring a large pot of salted water to a boil and cook the chickpea pasta according to the package directions. Drain it well and set it aside, no need to rinse.
- Make the tahini sauce:
- In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, minced garlic, and a pinch of salt until smooth and creamy. If it's too thick, add more warm water a tablespoon at a time until it's pourable but still coats the back of a spoon.
- Combine and toss:
- In a large mixing bowl, combine the cooked pasta and roasted vegetables, then drizzle the tahini sauce over everything and toss gently to coat. You want every piece covered in that creamy, nutty goodness.
- Serve and garnish:
- Divide the pasta bowl between four serving bowls, then sprinkle with chopped parsley and toasted sesame seeds if you have them. Serve it warm or let it cool to room temperature, it's delicious either way.
Save I brought this bowl to a potluck once, worried it might seem too simple next to all the fancy casseroles and baked dishes. It was the first thing to disappear. People kept asking me for the recipe, surprised that something so flavorful could be vegan and gluten-free. One friend told me she made it for her kids the next week, and they didn't even notice it wasn't regular pasta.
Choosing Your Vegetables
This recipe is endlessly flexible, so if you don't have zucchini or bell peppers, swap in whatever looks good at the market. I've used cubed eggplant, broccoli florets, and even thinly sliced carrots, and they all roast beautifully. Just keep the pieces roughly the same size so they cook evenly. If you're using something dense like sweet potato or butternut squash, cut it smaller or give it a few extra minutes in the oven.
Making It a Full Meal
While this bowl is satisfying on its own, sometimes I'll toss in a can of drained chickpeas or cubed tofu for extra protein. If I'm feeling fancy, I'll crumble some vegan feta on top or add a handful of arugula right before serving for a peppery bite. A squeeze of extra lemon juice at the table never hurts either.
Storage and Meal Prep
This pasta bowl keeps beautifully in the fridge for up to four days, making it ideal for meal prep. Store the pasta, vegetables, and tahini sauce separately if you can, then toss them together when you're ready to eat. The sauce thickens in the fridge, so loosen it with a splash of water or lemon juice before drizzling. I like to pack individual portions in glass containers and grab one on my way out the door for lunch.
- Reheat gently in the microwave or enjoy it cold straight from the fridge.
- If the pasta seems dry after storing, toss it with a little olive oil or extra tahini sauce.
- Fresh herbs lose their brightness after a day or two, so add parsley right before eating for the best flavor.
Save This bowl has become one of those recipes I make without thinking, the kind where I know the steps by heart and can improvise based on what's in the fridge. It's proof that simple ingredients, treated well, can turn into something you'll crave all week.
Recipe Guide
- → What makes chickpea pasta different from regular pasta?
Chickpea pasta is made from chickpea flour instead of wheat, offering significantly more protein and fiber per serving. It has a slightly nuttier flavor and firmer texture that holds up well with roasted vegetables and creamy sauces like tahini.
- → Can I prepare the tahini sauce in advance?
Absolutely. The tahini sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. You may need to add a splash of water when reheating or serving to restore the creamy consistency.
- → What other vegetables work well in this bowl?
Eggplant, broccoli florets, cauliflower, carrots, sweet potato cubes, or Brussels sprouts all roast beautifully alongside the zucchini and bell peppers. Choose vegetables that roast in similar time frames for even cooking.
- → Is this suitable for meal prep?
Yes, this dish reheats wonderfully. Store the pasta, roasted vegetables, and sauce separately in the refrigerator for up to 4 days. Combine and warm gently when ready to serve, adding fresh garnishes just before eating.
- → How can I add more protein to this bowl?
Consider adding cooked chickpeas, grilled tofu cubes, tempeh, or even a sprinkle of hemp seeds. Roasted chickpeas also make an excellent crunchy topping while boosting protein content.
- → What can I substitute for maple syrup in the sauce?
Agave nectar, date syrup, or a pinch of regular sugar work as alternatives. The sweetener helps balance tahini's natural bitterness, so adjust to taste based on your preferred flavor profile.