This lemon tahini chickpea pasta salad is one of those meals that’s just good all around.
It’s creamy, a little zesty, super filling, and honestly—just really satisfying.
Whether you’re meal prepping or need a quick side dish that isn’t boring, this one is it.
It’s packed with fiber, protein, and flavor thanks to the chickpeas and that dreamy tahini dressing.
Plus, it holds up great in the fridge, so leftovers are a win.
Let’s get into it!
🍽️ What You’ll Need
- 8 oz pasta (short shapes like fusilli or bowtie)
- 1 can (15 oz) chickpeas, drained and rinsed
- ⅓ cup tahini
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp lemon zest
- 1 tbsp maple syrup
- 1 small garlic clove, minced
- 2–3 tbsp cold water (to thin dressing)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup diced cucumber
- ½ cup halved cherry tomatoes
- ¼ cup finely chopped red onion
- 2 tbsp chopped fresh parsley
💛 Why I Love This Recipe
This pasta salad has been my go-to for hot days, quick lunches, and potluck wins. It’s creamy and refreshing at the same time, and I never get bored of it.
- Tahini + lemon = creamy, tangy, and light
- Super filling from the pasta and chickpeas
- Packs well for lunch or picnics
- Naturally vegan and full of whole ingredients
- You can toss in any veggies you’ve got
🍽️ Servings + Time
- Serves: 4
- Time: 25 minutes total
🔬 Why This Recipe Works (Quick Science)
- Tahini emulsifies when mixed with lemon juice and water—so the dressing becomes creamy without needing mayo or dairy.
- Chickpeas bring fiber and plant protein, making this salad more satisfying.
- Lemon juice + zest brighten the dish and cut through the richness of the tahini.
🧠 Meal Plan Ideas
- Make a double batch for weekday lunches.
- Serve as a side with grilled veggies or tofu.
- Add it to a bowl with greens for a full salad-meal combo.
⚠️ Common Mistakes
- Not thinning the tahini enough – It can seize up when mixed with lemon. Add cold water slowly until it’s pourable.
- Undercooking pasta – Go just past al dente so it doesn’t get too chewy when cold.
- Overmixing veggies – Stir gently so they stay crisp.
🍽️ What to Serve Wi
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- If it thickens, add a splash of lemon juice or water before serving.
- Not freezer-friendly—enjoy fresh!
🧪 Exact Macros (Per Serving — Makes 4)
Approximate values:
- Calories: 420
- Protein: 14g
- Carbs: 47g
- Fat: 20g
- Fiber: 9g
❓ FAQ
Can I use a different pasta?
Totally—just use a short shape like rotini, bowtie, or shells.
What can I use instead of tahini?
Try almond butter or sunflower seed butter, but the flavor will be a little different.
Is this gluten-free?
Yes, if you use gluten-free pasta.
Can I make this ahead?
Absolutely! Just give it a good stir before serving.
👩🍳 Step-by-Step Instruction
Step 1: Cook the Pasta
Boil the pasta until just tender. Drain and rinse under cold water.
Step 2: Make the Dressing
In a small bowl, whisk together tahini, olive oil, lemon juice, lemon zest, maple syrup, minced garlic, salt, and pepper. Add cold water, a little at a time, until smooth and creamy.
Step 3: Prep the Veggie
Dice cucumber, halve cherry tomatoes, finely chop red onion, and chop fresh parsley.
Step 4: Combine It All
In a large mixing bowl, add cooked pasta, chickpeas, and chopped veggies. Pour dressing over top and toss to coat everything evenly.
Step 5: Garnish & Serve
Sprinkle fresh parsley and lemon zest on top. Serve chilled or at room temp.
🥄 Wrap-U
This lemon tahini chickpea pasta salad is fresh, filling, and full of flavor. It’s perfect for lunches, meal prep, or any time you want something quick and satisfying. I hope you give it a go—and if you do, leave a comment and let me know how it turned out or ask anything that’s on your mind!
Let’s keep cooking simple and delicious 💛