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Creamy Lemon Tahini Chickpea Pasta Bowl

A nourishing, protein-packed gluten-free pasta with zesty lemon-tahini sauce, leafy greens, and crunchy seeds.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g chickpea pasta or any gluten-free pasta
  • 1 tbsp olive oil
  • 2 cups broccoli florets
  • 1 cup snap peas halved
  • 1 cup cherry tomatoes halved
  • 1/4 cup sunflower seeds toasted
  • 2 cups baby spinach
  • 1/4 cup fresh parsley chopped
  • 2 tbsp hemp hearts optional
  • 1 lemon juice and zest
  • 1/4 cup tahini
  • 2 tbsp nutritional yeast
  • 1 clove garlic minced
  • 1/2 tsp sea salt
  • 1/4 cup water or more for consistency

Equipment

  • Large pot

Method
 

  1. Cook the chickpea pasta following package directions. Drain, toss lightly with olive oil.
  2. While pasta cooks, in a saucepan on medium heat, add a splash olive oil and sauté broccoli and snap peas for 2-3 min; add tomatoes for 1 min, then remove from heat.
  3. For the sauce: In a mixing bowl, whisk tahini, lemon juice and zest, nutritional yeast, garlic, sea salt, and water until smooth and creamy.
  4. Toss pasta, sautéed veggies, spinach, and parsley with the lemon-tahini sauce until well combined.
  5. Top bowls with toasted sunflower seeds and hemp hearts.

Notes

Substitute sunflower seeds with pumpkin seeds or slivered almonds. Add roasted chickpeas for extra crunch. Try kale or arugula for a green swap. For extra protein, add grilled chicken or tofu.
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