Vegan Harissa Chickpea Pasta Salad

Vegan Harissa Chickpea Pasta Salad: A Zesty, Protein-Packed Delight

Looking for a vibrant, flavor-packed dish that’s as satisfying as it is healthy? This Vegan Harissa Chickpea Pasta Salad is your answer! With crispy, spicy harissa-roasted chickpeas, fresh veggies, fragrant herbs, and a tangy lemon vinaigrette, this salad is a celebration of bold flavors and textures. Perfect for lunch, meal prep, or a crowd-pleasing side at your next gathering, it’s vegan, protein-rich (thanks to chickpea-based pasta and roasted chickpeas), and oh-so-easy to make. Let’s dive into this colorful, feel-good recipe!

Why You’ll Love This Pasta Salad

• Bold & Spicy: Harissa and cumin bring a smoky, spicy kick to the crispy chickpeas.

• Fresh & Crunchy: Cucumbers, tomatoes, and herbs add vibrant freshness to every bite.

• Quick & Easy: Ready in under 40 minutes, with minimal cleanup.

• Meal Prep Hero: Tastes even better the next day, making it perfect for lunches or dinners.

Serves: 2-3
Prep Time: 10 minutes
Cook Time: 25-30 minutes

Ingredients

For the Crispy Chickpeas:

• 1 (15-oz) can chickpeas, drained and rinsed

• 2 tbsp olive oil

• 1 tbsp harissa paste

• 1/2 tbsp ground cumin

• 1/2 tbsp garlic powder

• Salt and freshly ground black pepper, to taste

For the Pasta:

• ~1 cup Banza cavatappi (or any chickpea pasta), cooked according to package instructions

For the Veggies & Mix-Ins:

• 3 Persian cucumbers, chopped

• 1 Roma tomato, chopped

• 1/4 cup chopped pickled onions

• 1/8 cup chopped pepperoncinis

• 1 roasted red pepper, chopped

• 1/2 cup chopped fresh parsley

• 1/4 cup chopped fresh dill

• Crispy chickpeas (from above)

For the Lemon Vinaigrette:

• Juice and zest of 1 lemon

• 1/4 cup olive oil

• 1 tsp Dijon mustard

• Salt and freshly ground black pepper, to taste

Method

1. Roast the Chickpeas: Preheat your oven to 400°F (200°C). Pat the chickpeas dry with a clean kitchen towel to remove excess moisture. In a bowl, toss the chickpeas with olive oil, harissa paste, cumin, garlic powder, salt, and pepper until evenly coated. Spread them out on a parchment-lined baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until golden and crispy. Set aside to cool slightly.

2. Cook the Pasta: While the chickpeas roast, cook the Banza cavatappi (or your preferred chickpea pasta) according to the package instructions. Drain and rinse under cold water to cool, then set aside.

3. Prep the Veggies: In a large mixing bowl, combine the chopped Persian cucumbers, Roma tomato, pickled onions, pepperoncinis, roasted red pepper, parsley, and dill. Add the cooled pasta and crispy chickpeas to the bowl.

4. Make the Vinaigrette: In a small jar or bowl, combine the lemon juice, lemon zest, olive oil, Dijon mustard, salt, and pepper. Shake or whisk until the dressing is emulsified and smooth.

5. Toss & Serve: Pour the lemon vinaigrette over the pasta salad and toss everything together to coat evenly. Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes to let the flavors meld.

6. Enjoy!: Dig into this zesty, crunchy, and satisfying pasta salad. It’s perfect on its own or paired with a slice of crusty bread or a side of greens.

Tips for the Perfect Pasta Salad

• Chickpea Crispiness: Ensure the chickpeas are thoroughly dried before roasting to achieve maximum crunch. Wet chickpeas will steam instead of crisp.

• Harissa Heat: Adjust the harissa to your spice preference—use less for a milder flavor or add more for extra kick.

• Pasta Swap: If Banza isn’t available, any short pasta (like rotini or penne) works, but chickpea pasta boosts the protein content.

• Make Ahead: This salad keeps well in the fridge for up to 3 days. Store the crispy chickpeas separately to maintain their crunch.

Why This Recipe Rocks

This vegan harissa chickpea pasta salad is a flavor explosion in every bite. The smoky, spicy roasted chickpeas pair perfectly with the bright, tangy lemon vinaigrette, while the fresh herbs and crunchy veggies add layers of texture and zest. Using chickpea pasta (like Banza) makes this dish a protein powerhouse, keeping you full and energized. It’s versatile enough for a quick lunch, a picnic side, or a healthy dinner, and it’s sure to impress with its vibrant colors and bold flavors.Whether you’re a vegan foodie or just looking to add more plant-based meals to your routine, this pasta salad is a must-try. It’s proof that healthy eating can be delicious, exciting, and effortless. So, grab your chickpeas and harissa, and let’s make this zesty salad! and don't forget to check out the Ultimate Plant-Based Cookbook below!