Chickpea Pasta Bowl Tahini (Printer View)

Wholesome chickpea pasta with roasted vegetables in creamy tahini sauce.

# Components:

→ Pasta

01 - 12 oz chickpea pasta

→ Roasted Vegetables

02 - 1 medium zucchini, diced
03 - 1 red bell pepper, chopped
04 - 1 small red onion, sliced
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon smoked paprika
09 - Salt and black pepper to taste

→ Tahini Sauce

10 - 1/4 cup tahini
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon maple syrup or agave nectar
13 - 2 tablespoons warm water, plus more as needed
14 - 1 garlic clove, minced
15 - Salt to taste

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - 1 tablespoon toasted sesame seeds

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized.
04 - Meanwhile, cook the chickpea pasta according to package instructions. Drain and set aside.
05 - Whisk together tahini, lemon juice, maple syrup, warm water, minced garlic, and salt in a small bowl until smooth and creamy. Add more water as needed to achieve a pourable consistency.
06 - In a large mixing bowl, combine cooked pasta and roasted vegetables. Drizzle with tahini sauce and toss gently to coat.
07 - Divide between serving bowls. Garnish with chopped parsley and toasted sesame seeds. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The chickpea pasta keeps you full for hours without feeling heavy, and it tastes surprisingly similar to regular pasta.
  • Roasting the vegetables brings out a sweetness that balances the nutty tahini sauce perfectly.
  • Everything comes together in under an hour, and cleanup is minimal with just one pan and one pot.
  • It tastes just as good at room temperature, so you can pack it for lunch the next day without reheating.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, losing that caramelized sweetness.
  • Chickpea pasta can get mushy if overcooked, so check it a minute before the package time and drain immediately when it's al dente.
  • Make the tahini sauce while everything is cooking, it thickens as it sits so you may need to whisk in a little extra water before tossing.
03 -
  • Toast your sesame seeds in a dry skillet for a minute or two before sprinkling them on top, it brings out their nutty flavor and makes them taste richer.
  • If your tahini sauce separates or looks grainy, whisk in warm water a little at a time until it comes together smooth and creamy again.
  • Taste the pasta bowl before serving and adjust with more lemon juice, salt, or a drizzle of olive oil to make it sing.
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