Summer Pasta Salad with Chickpeas & Creamy Tahini Dressing

This fresh and flavorful summer pasta salad is packed with chickpeas, juicy cherry tomatoes, grapes, and fresh herbs, all tossed with a creamy lemon tahini dressing. It’s a simple, colorful, and satisfying summer recipe that works beautifully for lunch, picnics, or a light dinner. Ingredients For the salad: 2 cups pasta (180 g) 2 tbsp olive oil 1 can chickpeas 4 tbsp olive oil 1 garlic clove, grated 1 tsp onion powder ½ tsp chili flakes Black pepper, to taste Smoked salt, to taste 1 cup cherry tomatoes, halved ⅓ cup grapes A handful of parsley, cilantro, and basil For the tahini dressing: 3 tbsp tahini 1 tbsp olive oil 3 tbsp fresh lemon juice 1 garlic clove, grated ½ tsp salt Black pepper, to taste 8 tbsp reserved chickpea liquid 1 tsp honey Cook the pasta in salted boiling water for 10 minutes, then drain and set aside. Pat the chickpeas dry and sauté them with olive oil, garlic, onion powder, chili flakes, black pepper, and smoked salt until fragrant and lightly golden. Combine the pasta, chickpeas, cherry tomatoes, grapes, and fresh herbs. For the dressing, mix tahini with lemon juice, garlic, salt, pepper, honey and olive oil. The tahini will thicken as you mix it with the lemon juice. Gradually add the reserved chickpea liquid until the dressing becomes smooth and creamy. Pour the dressing over the salad, toss well, and serve. Hope you enjoy it, and thanks for watching!