Tahini Caesar Pasta Salad
A creamy, plant-based twist on the classic Caesar, this Tahini Caesar Pasta Salad combines tender pasta, crisp romaine, and crunchy roasted chickpeas with a bold, garlicky tahini dressing. Fresh, nourishing, and packed with flavor, it's perfect for meal prep, potlucks, or a quick healthy lunch.
Equipment
- large pot
- baking sheet
- mixing bowls
- whisk
- knife and cutting board
Ingredients
- 400 g short pasta (penne or rigatoni)
- 1 can chickpeas, drained and rinsed
- 2 tbsp olive oil (for chickpeas)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 pinch cayenne pepper
- 120 ml tahini
- 60 ml fresh lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, finely grated
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce or Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp capers, finely chopped
- 2 tbsp nutritional yeast
- 2 tbsp olive oil (for dressing)
- 60–120 ml cold water (to thin dressing)
- 150 g cherry tomatoes, halved
- 1 cucumber, diced
- 0.5 red onion, finely sliced
- 1 head romaine lettuce, chopped
- 1 avocado, diced (optional)
- 30 g Parmesan cheese, shaved (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 220°C (425°F). Toss dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and cayenne. Spread on a baking sheet and roast for 30–35 minutes until crispy. Cool completely.
- Bring a large pot of salted water to a boil and cook pasta until just past al dente. Drain and rinse under cold water until cooled.
- In a bowl, whisk tahini, lemon juice, zest, garlic, Dijon, soy sauce, vinegar, capers, and nutritional yeast. Add cold water gradually until smooth and pourable. Whisk in olive oil and season.
- Toss cooled pasta with half the dressing and let sit for a few minutes to absorb flavors.
- Add cherry tomatoes, cucumber, and red onion. Pour in more dressing and toss gently to combine.
- Taste and adjust seasoning with salt, pepper, and lemon juice as needed.
- Cover and refrigerate for 30–45 minutes to allow flavors to develop.
- Just before serving, add chopped romaine and toss lightly to coat without wilting.
- Fold in diced avocado gently if using.
- Top with crispy chickpeas, Parmesan, parsley, and lemon zest. Serve immediately.
Notes
For best texture, add romaine and crispy chickpeas just before serving. Thin the tahini dressing with water if it thickens in the fridge. For a vegan version, skip Parmesan or replace with extra nutritional yeast. Add grilled chicken for extra protein if desired.