Crunchy Chickpea Pasta with Tahini Dressing
The chickpeas are coated with cumin and smoked paprika and then roasted, making a delightfully crunchy topping. The tasty tahini dressing brings all the flavours together beautifully.
Ingredients
400 g spiral pasta- 150 g cherry tomatoes, halved
- 1 cucumber, diced
- 1 small red onion, finely chopped
- ½ handful fresh parsley, chopped
- ½ handful fresh mint, chopped
- ¼ cup Chantal Organics Hulled Tahini
- 2 tbsp Chantal Organics Extra Virgin Olive Oil
- 2 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 1 clove of garlic, crushed
- Salt and pepper to taste
- 3 tbsp water, as needed to thin the dressing
- Crunchy Chickpeas
- 1 can Chantal Organics Chickpeas, drained, rinsed and patted dry
- 1 tbsp Chantal Organics Extra Virgin Olive Oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
instructions
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Step 1.
Heat the oven to 200°C.
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Step 2.
In a bowl, toss the chickpeas with olive oil, cumin, smoked paprika, and salt until evenly coated.
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Step 3.
Spread the chickpeas on a baking tray and bake for 20-25 minutes, or until they become golden and crunchy. Shake the pan occasionally to ensure even roasting. Set aside.
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Step 4.
Cook the pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Allow it to cool.
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Step 5.
In a large bowl, combine the pasta, cherry tomatoes, cucumber, red onion, parsley, and mint. Toss gently to mix.
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Step 6.
In a small bowl, whisk together tahini, olive oil, lemon juice, maple syrup or honey, garlic, salt, and pepper. If the dressing is too thick, add water a tablespoon at a time until you reach your desired consistency.
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Step 7.
Pour the tahini dressing over the pasta and vegetables. Toss the salad until everything is well coated with the dressing.
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Step 8.
Sprinkle over the crunchy chickpeas and serve.
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Chantal Organics Products used
