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bowl of pasta salad with tomatoes, cucumber, red onion, red pepper, and chickpeas with a creamy dressing.

Vegan Tahini Pasta Salad

This creamy tahini pasta salad is vegan, dairy-free, and full of fresh veggies, chickpeas, and a tangy yogurt tahini dill dressing!
5 from 1 vote
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Course: Healthy Salads + Grain Bowls, Vegetarian Lunch + Dinner
Cuisine: American, Greek
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings


Pasta Salad Ingredients:

  • 8 ounces dried pasta cooked until al dente
  • 15 ounces canned chickpeas about 1 ½ cups cooked chickpeas
  • 5 ounces cherry tomatoes sliced in half
  • ½ large red pepper, diced
  • ½ English cucumber, diced
  • ½ large red onion, diced

Yogurt Tahini Dressing

  • 3 sprigs Dill finely chopped
  • cup vegan yogurt
  • 3 Tablespoon tahini make sure it's runny and smooth
  • 1 ½ Tablespoons fresh lemon juice about ½ large lemon juiced
  • 2 teaspoons dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt add more to taste
  • ¼ teaspoon ground black pepper add more to taste


  • First, cook the pasta according to the package instructions. While it is cooking, chop the veggies including the cherry tomatoes, red pepper, cucumber, and red onion. Strain and rinse the canned chickpeas and finely chop the dill at this time as well.
  • Next, make the yogurt tahini dressing. Add the chopped dill, vegan yogurt, tahini, lemon juice, dijon mustard, garlic powder, salt, and pepper to a bowl. Whisk to combine into a smooth and creamy dressing.
  • Then, assemble the pasta salad. Add the cooked pasta, chickpeas, cherry tomatoes, red pepper, cucumber, red onion, and yogurt tahini dressing to a bowl. Then, mix until evenly coated.
  • Serve right away or cover and chill for 1-2 hours before serving. Enjoy!


  • Pasta salad is best stored in a closed container in the fridge and will keep for 3-5 days. This dish does not freeze well.
  • To make this dish gluten-free, use gluten-free pasta noodles.


Serving: 1large bowl | Calories: 407kcal | Carbohydrates: 66g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 630mg | Potassium: 533mg | Fiber: 8g | Sugar: 5g | Vitamin A: 869IU | Vitamin C: 41mg | Calcium: 116mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!