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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
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 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.
Calories: 720kcal | Carbohydrates: 98g | Protein: 16g | Fat: 31g | Saturated Fat: 4g | Sodium: 710mg | Fiber: 8g | Sugar: 2g