Chickpea Pasta Bowl Tahini (Printable)

Nourishing chickpea pasta with roasted vegetables and creamy tahini sauce.

# What You'll Need:

→ 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
14 - 1 garlic clove, minced
15 - Salt to taste

→ Garnish

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

# Directions:

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 prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Meanwhile, cook 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 additional water as needed to achieve pourable consistency.
06 - In a large mixing bowl, combine cooked pasta and roasted vegetables. Drizzle with tahini sauce and toss gently to coat evenly.
07 - Divide mixture between serving bowls. Garnish with chopped parsley and toasted sesame seeds. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, which means weeknight dinner without stress or shortcuts.
  • The tahini sauce is so creamy and flavorful you won't miss dairy at all.
  • You can roast whatever vegetables you have on hand, making it endlessly adaptable to what's in season.
02 -
  • The tahini sauce will thicken as it cools, so make it a touch looser than you think you want it when serving warm. You can always thin it with a few drops of water right before eating.
  • Don't skip the lemon juice—tahini without acid tastes flat and one-dimensional, but lemon transforms it into something bright and alive.
03 -
  • Make the tahini sauce first while the vegetables roast—it actually tastes better when given a few minutes to meld together before you use it.
  • If you're meal prepping, keep the components separate and assemble just before eating, because the pasta soaks up moisture and can turn mushy overnight.
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