Mediterranean Chickpea Pasta Salad

This vibrant Mediterranean Chickpea Pasta Salad combines tender cooked pasta with nutritious chickpeas and sweet, roasted carrots, all tossed in a zesty lemon-tahini dressing. The creamy tahini adds a delightful richness, while fresh herbs and spices elevate the flavors, making this dish both refreshing and satisfying. It meets vegan dietary requirements and packs a protein punch for a hearty meal.

Ingredients:

• 200g cooked pasta (whole grain or gluten-free)
• 1 can (400g) chickpeas, drained and rinsed
• 2 large carrots, peeled and diced
• 2 tablespoons olive oil
• 1 tablespoon tahini
• Juice of 1 lemon
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cumin

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced carrots in olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
3. In a large bowl, combine the cooked pasta, roasted carrots, and chickpeas.
4. In a small bowl, whisk together tahini, lemon juice, garlic powder, smoked paprika, cumin, and a pinch of salt.
5. Pour the dressing over the pasta mixture and toss until everything is well coated.
6. Garnish with fresh parsley and serve warm or chilled.