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Chickpea Spinach Tahini Pasta Salad

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Here is a perfect plant based on-the go lunch idea that can be eaten warm or cold. Loaded with fibre and protein, the perfect balance to get you through a busy day.



1 package of organic chickpea pasta
2 fist fulls of raw spinach
1⁄2 cup frozen peas

For The Dressing

1/3 cup sesame tahini
2 cloves or garlic
1 tsp dried oregano
1 Tbsps nutritional yeast juice from 2 lemons touch of water

1⁄2 tsp sea salt pepper to taste


Follow the directions on the back of the pasta box and cook accordingly.

Once fully cooked, run under cold water and drain. Set aside.

Next, boil the peas and cook until soft. Set aside to cool.

To prepare the dressing, place a touch of water and the juice from the two lemons at the base of a high powdered blender or food processor. Add the garlic, sesame tahini, dried oregano, nutritional yeast, salt and pepper and blend until smooth and creamy.

In a large mixing bowl, add the pasta, peas and spinach. Pour the tahini dressing over top and stir carefully.

Serve warm or cold. Stays in the fridge for up to 5 days.

More recipe inspiration: This salad would go nicely with this smashed chick pea and avocado sandwich!


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