A simple and healthy vegan pasta salad made with chickpeas, vegetables and tahini dressing. All done in under 30 minutes!
Course Main Course
Cuisine vegetarian
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 6
Ingredients
1box (375g)whole wheat pasta
1can (540ml)chickpeas,drained
2cupscherry tomatoes,quartered
1/2mediumred onion,diced
2handfulsarugula
Nutritional yeast,for topping
Sunflower seeds,for topping (optional)
Tahini Dressing
1/2cuptahini
1/4cuplemon
1/4cupwhite wine vinegar
2mediumgarlic cloves
1/4teaspoonfine grain sea salt
2-3tablespoonswater as needed
Instructions
Boil the pasta according to package instructions.
Meanwhile, prepare the vegetables.
Make the dressing: In a small jar or bowl, whisk together all the ingredients for the tahini dressing (except water) until smooth. The dressing should get a lot thicker as you stir. Add the water, one tablespoon at a time until the dressing thins out a bit. I usually use 2-3 tablespoons for a creamy dressing.
When the pasta is done, drain and rinse with cold water (if serving cold, this stops the pasta from cooking farther. If serving warm, you can skip this step). Return to the same pot and add the prepared vegetables and tahini dressing. Mix all the ingredients together and sprinkle with nutritional yeast and sunflower seeds (if desired). Serve immediately or leave in the fridge to cool completely and eat cold. This salad is good warm or cold!