Vegan chickpea pasta salad with tahini dressing. A simple and nutritious salad made with pasta, tahini and fresh vegetables. All done in less than 30 minutes!
Chickpeas, pasta, arugula, red onion, tomatoes and tahini dressing. Key word here: Tahini. Have you ever tried tahini dressing with pasta? It’s life-changing (slight exaggeration here, but my love for tahini dressing is real). Rarely do I make a salad without it, no matter the kind of salad. Part of it is because it tastes so good, the other part of it is because I’m too lazy most days to make creamy dressings using avocadoes or cashews and a blender. I mean, more dishes? No thank you.
To make things even better, this salad is all done in one bowl (plus a small mason jar to make the sauce, but at least that can easily go in the dishwasher). Here’s how it goes:
That’s it. All done in under 30 minutes. Perfect for those busy summer days when you don’t want to spend hours in a warm kitchen (us right now… Seriously, I’m so over this heat wave).
Honestly, I’m not sure how it’s August already, but I intend to enjoy every minute that’s left of summer and that includes picnics and pasta salad!
If you make this chickpea pasta salad, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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