Chickpea Pasta Bowl Roasted Vegetables (Print version)

Fiber-rich chickpea pasta paired with roasted vegetables and velvety tahini sauce for a wholesome Mediterranean-inspired dish.

# 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 - 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

# Directions:

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 for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized.
04 - Meanwhile, cook 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 as 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.

# Expert Advice:

01 -
  • The chickpea pasta has this satisfying chew and nutty depth that regular pasta can't match, plus it actually keeps you full.
  • Roasting the vegetables brings out their sweetness and turns them slightly crispy at the edges, which feels like a small luxury on a weeknight.
  • That tahini sauce tastes indulgent and creamy but comes together in under two minutes with just a whisk and your arm power.
02 -
  • If your tahini sauce breaks or looks separated, it usually means the water was too cold—whisk in warm water a teaspoon at a time until it comes back together and becomes silky again.
  • Taste the sauce before you mix it with the pasta because adjusting seasoning is much easier at this stage than after everything's combined.
03 -
  • If you find regular tahini too intense, try blending in an extra tablespoon of lemon juice or a splash more warm water to make it feel lighter and more approachable.
  • Roasting your vegetables slightly past tender creates these caramelized edges that add a subtle sweetness and complexity that raw or steamed vegetables just can't match.
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