Chickpea Pasta Bowl Roasted Vegetables (Printable Version)

Fiber-rich chickpea pasta with roasted vegetables and creamy tahini sauce. A wholesome plant-based Mediterranean-inspired meal ready in 45 minutes.

# What You 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 additional 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. In a large bowl, combine diced zucchini, chopped bell pepper, sliced red onion, and halved cherry tomatoes with olive oil, dried oregano, smoked paprika, salt, and pepper. Toss until evenly coated and spread mixture across prepared baking sheet.
02 - Roast for 20 to 25 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized.
03 - Meanwhile, bring a large pot of salted water to boil. Add chickpea pasta and cook according to package directions until al dente. Drain and set aside.
04 - In a small bowl, whisk together tahini, fresh lemon juice, maple syrup, warm water, minced garlic, and salt until smooth and creamy. If sauce is too thick, gradually add additional warm water until reaching desired pourable consistency.
05 - Transfer cooked pasta to a large mixing bowl. Add roasted vegetables and drizzle with tahini sauce. Toss gently until all components are evenly coated.
06 - Divide pasta mixture between serving bowls. Top with fresh chopped parsley and toasted sesame seeds if desired. Serve warm or at room temperature.

# Expert Pointers:

01 -
  • The tahini sauce is secretly luxurious but made from ingredients you probably already keep around.
  • Chickpea pasta actually fills you up in a way regular pasta never quite does, leaving you satisfied rather than hungry an hour later.
  • It comes together in under 45 minutes but tastes like you spent all afternoon thinking about dinner.
02 -
  • If your tahini sauce breaks or looks grainy, start fresh with a new batch rather than trying to rescue it—sometimes it's faster and the result is actually better.
  • The vegetables must be cut roughly the same size or they'll roast unevenly, with some pieces burnt and others still watery.
  • Don't skip the halfway stir during roasting; this one small moment makes the difference between vegetables that are caramelized and vegetables that are steamed.
03 -
  • Don't let the vegetables crowd the baking sheet or they'll steam instead of caramelize—give them room to breathe and actually brown.
  • Taste the tahini sauce before combining everything and adjust the lemon juice or salt to your preference, because once it's mixed with the pasta you won't be able to hear those subtle flavors anymore.
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