Chickpea Pasta Bowl (Printer-friendly)

Fiber-rich chickpea pasta with roasted vegetables and creamy tahini sauce for a satisfying plant-based meal.

# 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 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. In a large bowl, combine diced zucchini, chopped bell pepper, sliced red onion, and halved cherry tomatoes. Drizzle with olive oil and season with dried oregano, smoked paprika, salt, and black pepper. Toss until evenly coated.
02 - Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
03 - While vegetables roast, bring a large pot of salted water to a boil. Add chickpea pasta and cook according to package directions until al dente. Drain well and set aside.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, minced garlic, and salt. Continue whisking until smooth and creamy. Add additional warm water as needed to achieve a pourable consistency.
05 - Transfer cooked pasta to a large mixing bowl. Add roasted vegetables and drizzle generously with tahini sauce. Toss gently to coat all components evenly. Divide among serving bowls.
06 - Top each bowl with chopped fresh parsley and toasted sesame seeds if desired. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The tahini sauce is silky and rich enough that you won't miss anything—it coats every strand perfectly.
  • Roasted vegetables develop this caramelized sweetness that makes the whole bowl feel restaurant-quality, not like you're eating virtue.
  • It's genuinely easy to pull together in under an hour, and tastes even better the next day cold or reheated.
02 -
  • Tahini sauce is temperamental—it needs warm water, not cold, and patience. Mix it slowly or you'll end up with gritty soup instead of silky sauce.
  • Don't skip the oven stirring halfway through roasting; those overlooked vegetables in the back will cook faster and burn while the others stay raw.
  • The pasta will firm up slightly as it sits, so if you're not eating right away, loosen the sauce with a splash more water when you plate.
03 -
  • Toast your sesame seeds in a dry skillet for just a minute or two before sprinkling—the difference between raw and toasted is everything, and you'll taste the nutty, almost smoky depth immediately.
  • Make the tahini sauce first and let it sit while you cook everything else; it gets even creamier and the flavors marry together beautifully.
  • If you're cooking for people with different dietary restrictions, this bowl is naturally vegan and gluten-free if you verify your chickpea pasta is certified, making it elegant and inclusive at the same time.
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