20 mins
30 mins
Serves 4

Asparagus, Arugula, and Spring Onion Gluten Free Pasta Salad with a Garlicky Lemon Tahini Dressing and Crispy Chickpea Crumble

A delicious gluten free pasta salad that everyone can enjoy! Featuring local in-season flavours, a tangy garlicky lemon tahini dressing and finished with shaved asparagus, this plant-based dish will be the talk of the dinner table.
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Crispy Chickpeas

  • 1 tbsp extra virgin olive oil
  • 540 ml can of chickpeas
  • 1/2 tsp salt

Tahini Dressing

  • 3 tbsp extra virgin olive oil
  • 1/2 cup tahini
  • lemon juice (1 lemon)
  • 2 cloves garlic, minced
  • 3/4 cup water
  • 1/2 tsp salt
  • 1/2 tsp pepper, freshly ground


To Make Chickpeas

  • Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
  • Drain and rinse chickpeas and dry by blotting them with a paper towel.
  • Remove any loose skin.
  • In a bowl, toss chickpeas with the oil and salt.
  • Spread on baking sheet and bake in preheated oven for 30-35 minutes until lightly golden and crisp. Check in towards the last 5 minutes to avoid burning.
  • Remove chickpeas from oven and set aside to cool. Once cooled, blend in a food processor for approximately 30 seconds. For any leftover, you can place in an air tight container and store in the refrigerator.

To Make Pasta

  • Cook as per package directions al dente or until desired tenderness. Drain and toss with 1 tbsp of olive oil and let cool.

To Make Dressing

  • In a large bowl, add all the ingredients for the dressing and whisk until creamy. Set aside until ready to use.

To Assemble Salad

  • Using a sharp vegetable peeler, shave the asparagus lengthwise into paper-thin ribbons and slice the spear heads in half.
  • In a large bowl, add pasta, asparagus, arugula and spring onions. Toss with 1 cup of tahini dressing and top with 1/2 cup of chickpea crumble.
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Nutritional Analysis

Calories: 720kcalCarbohydrates: 98gProtein: 16gFat: 31gSaturated Fat: 4gSodium: 710mgFiber: 8gSugar: 2g