Chickpea Pasta Bowl (Print Version)

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

# 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 - ½ teaspoon smoked paprika
09 - Salt and black pepper to taste

→ Tahini Sauce

10 - ¼ 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 Make It:

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 vegetables for 20 to 25 minutes, stirring halfway through cooking, until tender and lightly caramelized.
04 - Meanwhile, cook the chickpea pasta according to package directions. 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 if 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.

# Additional Tips::

01 -
  • This pasta actually keeps you satisfied long past dinner, no crash or afternoon slump afterward.
  • The tahini sauce is proof that you don't need butter or cream to make something genuinely creamy and comforting.
  • It works equally well as leftovers cold the next day, which means meal prep suddenly feels less like a chore.
02 -
  • If your tahini sauce seizes up or becomes grainy instead of smooth, it's usually because the sesame has separated—just whisk in a tiny bit more lemon juice to bring it back together.
  • Don't drain your pasta too vigorously; a little starch clinging to it actually helps the sauce coat better and cling to every piece.
  • Roast your vegetables at a high enough temperature—if your oven runs cool, you'll end up with steamed vegetables instead of caramelized ones, which changes the whole character of the dish.
03 -
  • Make extra tahini sauce and keep it in the fridge for up to a week; it's incredible on salads, grain bowls, or even as a dip for vegetables.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on—it wakes up their nuttiness and makes the whole bowl taste more intentional.
  • If you eat leftovers cold the next day, the flavors actually deepen and marry together beautifully, making this a genuinely good meal for meal prep.
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