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Asparagus and Chickpeas Pasta Salad with a Tahini Dressing (Recipe Redux)

Asparagus and Chickpeas Pasta Salad with a Tahini Dressing (Recipe Redux) is nutritious, easy to prepare and conquers the “What shall I pack for lunch” rut.

Asparagus, chickpea pasta salad

Happy Friday!  Have you ever been stuck in a “What shall I pack for lunch” rut.  I know I have, and I’m sure that many of you will agree that sometimes its difficult to find meals that are pack-able for lunch.  You want your lunch to be healthy, nutritious and provide sustenance until your next meal.

So as a new member of The Recipe Redux, the monthly challenge was to share or create a healthy lunch recipe that is not only delicious but pack-able.   I wanted a meal that was quick and easy to put together, one that used items from my pantry and would pair well with any seasonal vegetable that I had on hand at the moment.

Asparagus, chickpea pasta salad

My asparagus and chickpeas pasta salad was just the lunch time option I needed.  I love tahini and I keep it as a staple in my pantry for making hummus and dressings.  So I quickly whisked together a quick dressing with tahini to pair with the pasta salad, and my meal was ready to be packed for lunch.

You can certainly pair it with your favorite dressing.  This pasta salad is very versatile so feel free to get creative with it. It can be served on a bed of lettuce or mixed greens, add cheese, olives or capers for variation or you can top with a piece of fish, tuna or chicken if desired.  During lunch, I chose to add some black olives and enjoyed it on a bed of mixed baby greens. It was simply delicious.

So here’s how I put this salad together:

Ingredients prepared

Prepare the ingredients and set them aside until ready to use.  Prepare the dressing and whisk the ingredients together with a fork or shake vigorously in a salad dressing container to combine, and set aside.  Cook the pasta according to the package directions.

While the pasta is cooking, in a heated pain, add the oil and the chopped onions and saute for 1 to 2 minutes until fragrant.  Next add the chopped asparagus and saute for 1 to 2 minutes (don’t overcook the asparagus or it will become mushy).  Remove from heat and set aside.

Once the pasta has been cooked and drained, add it to a large bowl, add the chickpeas and the cooked asparagus and onions. Finally add the dressing and toss well. Place in the refrigerator and chill for 1 to 2 hours prior to serving or pack it away for lunch the following day.

Asparagus, chickpea pasta salad

Asparagus and Chickpeas Pasta Salad with a Tahini Dressing (Recipe Redux)
 
Prep time
Cook time
Total time
 
Asparagus and Chickpeas Pasta Salad with a Tahini Dressing (Recipe Redux) is nutritious, easy to prepare and conquers the "What shall I pack for lunch" rut.
Author:
Recipe type: Lunch
Serves: 6 to 8
Ingredients
  • 8 oz (ounces) whole wheat rotini pasta
  • 1 tablespoon avocado oil
  • 1 bunch asparagus- cut into bite sized pieces
  • 1 can chick peas - washed and drained
  • 1 small red onion - diced
For the dressing:
  • 2 tablespoons tahini paste
  • 2 tablespoons white vinegar
  • 6 tablespoons avocado oil
  • 1 teaspoon paprika
  • 1 teaspoon Organic No Salt Seasoning
  • 1 teaspoon granulated garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
Instructions
To prepare the salad:
  1. Wash and cut the asparagus into bite sized pieces, dice the onion and set them aside until ready to use.
  2. Drain and rinse the chickpeas and set aside.
  3. Prepare the dressing by combining all the dressing ingredients and whisk together with a fork or shake vigorously in a salad dressing container to combine, then set aside.
  4. Start cooking the pasta according to the package directions.
  5. While the pasta is cooking, in a heated pain, add the oil and chopped onions and saute for 1 to 2 minutes until fragrant.
  6. Next add the chopped asparagus and saute for another 1 to 2 minutes (don't overcook the asparagus or it will become mushy). Remove from heat and set aside.
  7. Once the pasta has been cooked and drained, add it to a large bowl, add the chickpeas and the cooked asparagus and onions.
  8. Finally add the dressing and toss well.
  9. Place in the refrigerator and chill for 1 to 2 hours prior to serving.
Notes
The salad dressing recipe yields ⅓ cup of dressing

 

What are your creative packed lunch ideas? Please share!  If you need more inspiration, check out all of our ReDuxers ‘what to pack for lunch’ lunches below:

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7 Comments

  1. June 14, 2016    

    My kind of pasta salad. Looks delicious!

  2. April 27, 2016    

    It looks absolutely great, I am craving it right now! I am in a asparagus frenzy at the moment, I have to eat it every few days…

    • April 27, 2016    

      Same here. I love asparagus especially during this time of year. 🙂

  3. April 23, 2016    

    This pasta looks delicious! I love the sound of the tahini dressing too, can’t wait to try this <3

    • April 24, 2016    

      Hi Kyra, yes the tahini dressing is so delicious. It almost didn’t make it into the salad, lol 😉

  4. April 23, 2016    

    Love asparagus in the spring. I’ll bet the tahini is great in the dressing! Welcome to ReDux!

    • April 23, 2016    

      Thank you Serena. Yes, asparagus in the spring is so fresh and crisp and the tahini dressing paired nicely with it.

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