Roasting chickpeas makes them dense and crunchy, providing a lively texture to this colorful pasta salad. The dressing is easy to stir up and pairs tangy lemon and creamy tahini for a satisfyingly thick drizzle over the pasta and veggies.
Ingredients
- 1 15-ounce can of chickpeas, drained
- 1 tablespoon extra virgin olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 4 cups kale, thinly shredded
- 1 cup grape tomatoes, halved
- 8 ounces rotini
- ¼ cup tahini
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 clove garlic, pressed
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup water
Preparation
- Preheat the oven to 400 F. Put a large pot of salted water on to boil for the pasta.
- Spread a clean towel on the counter and spread the chickpeas on it. Pat dry. Transfer to a sheet pan and drizzle with olive oil and sprinkle with paprika and salt and toss to coat. Spread evenly on the pan.
- Roast for 15 minutes, then stir the chickpeas and roast for 15 minutes longer. Take out and cool on a rack.
- In a large bowl, combine the tahini and lemon juice and stir with a fork until smooth. Stir in the olive oil until well-mixed, then add the Dijon, maple syrup, garlic, salt and pepper and mix. Stir in water a little at a time until creamy.
- Add the kale to the bowl and massage with your hands, squeezing the pieces to soften. Add the tomatoes.
- Cook the pasta and drain well, rinsing with cold water. Add to the bowl and toss to coat with dressing.
- Serve the pasta topped with chickpeas.
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