Chickpea Pasta Bowl With Roasted Vegetables (Printable)

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

# 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

# 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 until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
04 - Meanwhile, cook chickpea pasta according to package instructions. Drain thoroughly 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 more 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 into serving bowls. Top with chopped parsley and toasted sesame seeds. Serve warm or at room temperature.

# Chef’s Tips:

01 -
  • It comes together in under 45 minutes, which means you can have dinner on the table without the stress of complicated timing.
  • The tahini sauce is so creamy and satisfying that nobody misses dairy—I've converted skeptics with this one.
  • Roasted vegetables taste like they've been caramelized for hours, but the oven does most of the work while you handle everything else.
02 -
  • Tahini sauce thickens as it cools, so if you're making it ahead, thin it out more than you think you need to—you can always add a splash of water just before serving.
  • Don't skip stirring the vegetables halfway through roasting; this is the difference between sweet caramelized vegetables and ones that steam in their own moisture.
03 -
  • If your tahini sauce breaks or gets too thick, start fresh with a clean bowl—sometimes a few extra seconds of vigorous whisking helps, but honestly it's faster to begin again.
  • The smoked paprika is doing serious flavor work here, so don't skip it or substitute regular paprika; the smokiness adds depth that keeps this from tasting one-dimensional.
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