Chickpea Pasta Bowl Tahini (Printer-friendly)

Fiber-rich chickpea pasta with roasted vegetables and creamy tahini sauce, ready in 45 minutes.

# 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 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, optional

# How-To Steps:

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 vegetables are 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 evenly.
07 - Divide between serving bowls. Garnish with chopped parsley and toasted sesame seeds. Serve warm or at room temperature.

# Expert Tips:

01 -
  • You'll actually feel full afterward, not that phantom hunger that hits an hour later.
  • Everything roasts together while you handle the pasta and sauce, so your hands stay mostly free.
  • It tastes even better the next day when the tahini sauce settles into every crevice.
02 -
  • Tahini sauce breaks if you add cold water to hot pasta, so use warm water and stir slowly when combining everything.
  • Those vegetables need space on the baking sheet to roast, not steam—if your pan feels crowded, split them between two sheets.
03 -
  • Make the tahini sauce first so it can sit while you're roasting—it relaxes and becomes creamier than if you serve it immediately.
  • If you're batch cooking, roast extra vegetables and keep them separate from the pasta until you're ready to eat, so everything stays textured instead of turning soggy.
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