Chickpea Pasta Bowl Roasted Vegetables (Printable Version)

Fiber-rich chickpea pasta with roasted vegetables and smooth tahini drizzle

# 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper. Spread vegetables in an even layer on the prepared baking sheet.
02 - Roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
03 - While vegetables roast, cook chickpea pasta according to package directions. Drain thoroughly and set aside.
04 - 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 reach a pourable consistency.
05 - In a large mixing bowl, combine cooked pasta and roasted vegetables. Drizzle tahini sauce over the mixture and toss gently until evenly coated.
06 - Divide mixture between serving bowls. Top with chopped parsley and toasted sesame seeds if desired. Serve warm or at room temperature.

# Expert Hints:

01 -
  • It comes together in under 45 minutes, with most of that time being hands-off roasting while you do something else.
  • The tahini sauce is a game-changer—creamy and bright without any dairy, and it actually tastes like you know what you're doing in the kitchen.
  • One bowl keeps you full for hours, which means fewer snack runs and more actual productivity in your afternoon.
02 -
  • Tahini and water can have a tense relationship—they'll sometimes separate or get grainy if you're not whisking consistently as you add liquid, so patience with a whisk beats speed with a fork.
  • Chickpea pasta needs more water than regular pasta to cook properly, and the water will be slightly cloudy—this is normal starch, not a sign something went wrong.
  • Vegetables keep releasing moisture after they leave the oven, so dress your bowl right before eating instead of hours in advance unless you like a softer final texture.
03 -
  • If your tahini sauce breaks or gets grainy, start fresh with a clean bowl and slowly whisk in the broken sauce into a new base of tahini—this saves you from wasting ingredients and teaches you that most kitchen mishaps are fixable.
  • Taste the sauce before you combine everything because lemon juice brightness varies wildly, and you might need an extra squeeze to make it shine.
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