Chickpea Pasta Bowl Roasted Vegetables (Printable Version)

Fiber-rich chickpea pasta with roasted vegetables and creamy tahini sauce for a wholesome Mediterranean-inspired 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

# Steps:

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, until tender and lightly caramelized.
04 - While vegetables roast, cook chickpea pasta according to package instructions. Drain and set aside.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, minced garlic, and salt 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 among serving bowls. Garnish with chopped parsley and toasted sesame seeds. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The chickpea pasta holds its shape beautifully and delivers actual protein, so you're not eating empty carbs.
  • Everything comes together in under an hour, and most of the work is just chopping and roasting.
  • That tahini sauce tastes fancy enough to serve guests, but it's genuinely just five ingredients whisked together.
02 -
  • Don't skip stirring the roasted vegetables halfway through—one side always roasts faster than the other, and you want even caramelization.
  • If your tahini sauce breaks or looks grainy, you've either added cold water or added it too fast; whisk it with an extra tablespoon of warm water and it'll come back together.
  • Chickpea pasta tastes more peppery than wheat pasta, so the smoked paprika and oregano are doing important work to complement it rather than compete with it.
03 -
  • Make the tahini sauce first and let it sit; it'll become even creamier and easier to work with while you're handling everything else.
  • If you're feeding different people with different preferences, roast the vegetables and cook the pasta, then let everyone customize their own sauce ratio—some want it heavy, others barely a drizzle.
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