Chickpea Pasta Bowl With Roasted Vegetables

My sister called one Tuesday afternoon asking what to make for her new partner's dinner—someone she wanted to impress without spending hours in the kitchen. I found myself describing this chickpea pasta bowl, and the relief in her voice was immediate. When she texted me the next day with a photo of their happy plates, I realized this dish had quietly become my go-to answer for meals that feel both indulgent and genuinely nourishing.

There was this moment last spring when I made this for a small gathering, and a guest who'd been pretty vocal about not eating "rabbit food" asked for seconds and the recipe. He came back two weeks later saying he'd made it three times already, swapping in whatever vegetables he had on hand. That's when I knew this bowl had something special—it adapts without losing its soul.

Ingredients

• Chickpea pasta (340 g): This is where the protein magic happens, and it cooks just like regular pasta but holds its shape beautifully when tossed with sauce. I learned to not overcook it by even a minute—it should have a slight chew.
• Zucchini, red bell pepper, red onion, cherry tomatoes: These vegetables are your canvas, and their natural sweetness intensifies when roasted until the edges turn golden and slightly crispy. The mix gives you different textures and colors that make the bowl feel abundant.
• Olive oil, dried oregano, smoked paprika: The spices transform ordinary vegetables into something that smells like a Mediterranean kitchen, and the oil helps everything caramelize properly.
• Tahini (60 g): This sesame paste is the soul of the sauce—creamy, nutty, and rich without any dairy involved. Make sure it's well-stirred before measuring, as the oil separates.
• Lemon juice and maple syrup: These two create balance in the tahini sauce, cutting through richness with brightness while adding just enough sweetness to round out the flavors.
• Garlic, salt, and warm water: Minced fresh garlic brings punch to the sauce, and warm water is essential for getting the right pourable consistency—cold water makes tahini seize up.
• Fresh parsley and toasted sesame seeds: These aren't just garnish; they add a fresh finish and textural contrast that makes each bite feel complete.

Instructions

Set your oven and prep your vegetables:

Preheat the oven to 220°C and line your baking sheet with parchment paper so cleanup is easier later. Chop your vegetables into roughly similar sizes so they roast evenly—aim for pieces about the size of a walnut so they caramelize without getting mushy.

Season and roast:

Toss all your vegetables with olive oil, oregano, and smoked paprika in a bowl, making sure everything gets coated evenly. Spread them on the baking sheet and let the oven work its magic for 20–25 minutes, stirring halfway through so they brown on all sides.

Cook the pasta simultaneously:

While vegetables roast, bring a large pot of salted water to a boil and add your chickpea pasta. Follow the package timing closely—chickpea pasta can turn mushy quickly, so set a timer and taste a minute before the package suggests doneness.

Build your tahini sauce:

In a small bowl, whisk tahini with fresh lemon juice, maple syrup, minced garlic, and salt until it starts coming together. Slowly add warm water a tablespoon at a time, whisking constantly, until you reach a sauce that drizzles smoothly without being too thin.

Bring it all together:

Drain your pasta and add it to a large mixing bowl with the roasted vegetables. Drizzle the tahini sauce over everything and toss gently so every strand of pasta gets coated without breaking apart.

Plate and finish:

Divide the mixture between bowls and scatter fresh parsley and sesame seeds on top. Serve warm, or let it cool slightly if you prefer—this bowl actually tastes wonderful at room temperature too.

Save

I remember making this on a rainy evening when I wasn't in the mood for anything complicated, and somehow the combination of creamy tahini, warm roasted vegetables, and nutty chickpea pasta turned into this moment of quiet contentment. It wasn't fancy or difficult, but it felt like exactly what I needed.

Variations That Work

The beauty of this bowl is its flexibility—I've made it with roasted eggplant and broccoli when that's what was in my kitchen, and it was just as delicious. You can swap the vegetables for whatever's in season or looks good at the market. Roasted carrots add sweetness, cubed tofu brings extra protein, and chickpeas tossed into the roasted vegetables double down on the legume element.

Make Ahead and Storage

This bowl keeps well in the fridge for three to four days, though the pasta does continue absorbing moisture from the sauce. I usually store the tahini sauce separately and drizzle it fresh when I reheat, which keeps everything from getting too dense. You can roast the vegetables a day ahead too, which is a huge time-saver when you're busy.

Pairing and Serving Suggestions

Serve this warm straight from the bowl, or let it come to room temperature on a hot day—both versions work beautifully. A crisp white wine, sparkling water with fresh lemon, or even a cold herbal tea complements the richness of the tahini without competing with the delicate flavors of the roasted vegetables.

• Add a squeeze of fresh lemon just before eating to brighten the whole bowl.
• Double the tahini sauce recipe if you like things extra creamy and want leftovers for drizzling on other meals.
• Toast your sesame seeds in a dry pan for 2–3 minutes just before serving so they're at peak crunchiness and fragrance.

Save

This chickpea pasta bowl has become my answer to weeknight cooking that doesn't feel like a compromise. Every time I make it, I'm reminded that the best meals are the ones that nourish without demanding too much of your energy.

Recipe FAQs

→ Is chickpea pasta gluten-free?

Most chickpea pasta brands are naturally gluten-free since they're made from chickpea flour. However, always check the packaging as some facilities process wheat products, which could lead to cross-contamination.

→ Can I make this ahead of time?

Yes, this bowl stores well for 3-4 days in the refrigerator. Keep the sauce separate and toss just before serving to maintain the best texture. The vegetables can be roasted up to 2 days in advance.

→ What vegetables work best for roasting?

Zucchini, bell peppers, red onion, and cherry tomatoes are ideal as they roast quickly and develop sweet, caramelized flavors. You can also use eggplant, broccoli florets, carrots, or sweet potato cubes.

→ How do I prevent the tahini sauce from seizing?

Always whisk your tahini with warm water first, then add lemon juice. If the mixture thickens or becomes clumpy, gradually add more warm water while whisking vigorously until smooth and creamy.

→ Can I add more protein?

Absolutely. Stir in cooked chickpeas, grilled tofu cubes, or roasted chickpeas. You could also top with hemp seeds, pumpkin seeds, or a dollop of white beans for extra protein.

→ What can I substitute for maple syrup?

Agave nectar works perfectly as a 1:1 substitute. For a less sweet option, use a teaspoon of Dijon mustard or omit the sweetener entirely—the tahini and lemon provide plenty of flavor on their own.