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Crispy Chickpea Pasta Salad Meal Prep

Crispy Chickpea Pasta Salad Meal Prep

This Chickpea Pasta Salad Meal Prep is a delicious blend of rotini pasta, crunchy veggies, and crispy chickpeas, tossed in a creamy tahini dressing. Ideal for healthy, hassle-free lunches!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine American, Italian
Servings 4 meals

Ingredients
  

  • ½ box rotini pasta noodles (about 8oz or 200 grams) use chickpea or lentil noodles if desired

Salad

  • ¾ cup cherry tomatoes, cut into quarters
  • ½ large cucumber, diced
  • ¼ cup diced black olives (optional)

Dressing

  • ¼ cup Tahini
  • 1 cloves Minced Garlic
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar (sub apple cider or white vinegar)
  • 2-3 tbsp Fresh Lemon Juice (juice of ½ a large lemon)
  • 2 tbsp Maple Syrup (or agave)
  • Salt & Fresh Ground Black Pepper to taste
  • Cold Water to adjust the consistency

Crispy Chickpeas

  • 1 19 oz can Chickpeas, rinsed and drained
  • 1 tsp extra virgin olive oil
  • 1 tbsp  Italian Seasoning
  • 1 tsp Garlic Powder
  • a dash of smoked paprika and hot chili powder (optional)

Optional Toppings

Instructions
 

Pasta

  • Start by cooking the pasta al dente according to the package instructions. Make sure to salt the water.
  • Once the pasta is cooked, rinse it under cold water to stop the cooking process.

Dressing

  • Add all dressing ingredients into a mason jar. Put on the lid and shake until ingredients are well combined.
  • If the dressing is too thick, add water 1 tbsp at a time to adjust the consistency. (use a blender instead of shaking or whisking the dressing if desired) Set aside in the fridge.

Crispy Chickpeas

  • Add the chickpeas to a pan on medium heat with olive oil. Cook until they are lightly browned and crisp. This should take about 5-6 mins.
  • Once the chickpeas are cooked reduce heat and add, garlic powder, salt to taste, 1 tbsp Italian seasoning. Mix them up and set aside.

Meal Prep Assembly

  • Separate into 4 mason jars or meal prep containers putting the dressing on the bottom, then pasta noodles, cucumber, and cherry tomatoes and topping with the crispy chickpeas. Enjoy!

Notes

  • Cheesy Toppings: Vegan parmesan cheese tastes wonderful in this recipe. If you’re looking for a healthier option, nutritional yeast is an excellent substitute.
  • Gluten Free: To make this pasta salad gluten-free, simply use a gluten-free pasta noodle. Be very careful not to overcook the noodles as the gluten-free ones can be more delicate when overcooked. 
  • Extra Greens: add a small handful of arugula or mixed greens on top if desired. 
 
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 400g | Calories: 600kcal | Carbohydrates: 70g | Protein: 30g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Sodium: 600mg | Potassium: 700mg | Fiber: 12.5g | Sugar: 7.5g | Vitamin A: 100IU | Vitamin C: 40mg | Calcium: 110mg | Iron: 4mg
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