Chickpea Pasta Bowl Tahini (Printable)

Fiber-rich chickpea pasta with roasted vegetables and creamy tahini sauce

# Ingredient List:

→ 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
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

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. 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.
02 - Roast vegetables for 20-25 minutes, stirring halfway through cooking, until tender and lightly caramelized.
03 - Cook chickpea pasta according to package instructions. Drain and set aside.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, minced garlic, and salt until smooth and creamy. Add additional water as needed to achieve a pourable consistency.
05 - In a large mixing bowl, combine cooked pasta and roasted vegetables. Drizzle with tahini sauce and toss gently to coat evenly.
06 - Divide between serving bowls. Garnish with chopped parsley and toasted sesame seeds. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The chickpea pasta holds its shape beautifully and keeps you full for hours without that heavy, sluggish feeling.
  • Roasting the vegetables until their edges caramelize brings out a natural sweetness that balances the nutty tahini sauce perfectly.
  • Everything comes together in one bowl with minimal cleanup, and it tastes just as good the next day for lunch.
02 -
  • Chickpea pasta can go from perfectly al dente to mushy in a matter of seconds, so start checking it a minute before the package suggests.
  • If your tahini sauce splits or becomes grainy, it usually means the water was too cold, always use warm water and whisk vigorously to bring it back together.
  • Roasting vegetables on parchment paper instead of foil prevents sticking and makes cleanup almost effortless, plus the parchment helps with even browning.
03 -
  • Always taste your tahini sauce before adding it to the pasta, tahini brands vary wildly in bitterness and you may need an extra squeeze of lemon or a pinch more maple syrup to balance it.
  • Roast your vegetables on the top rack of the oven for the best caramelization, the closer proximity to the heat source makes all the difference.
  • If you're cooking for a crowd, double the tahini sauce recipe, people always want extra to drizzle on top.
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