Morning made simple

This tangy & delicious dairy-free & oil-free pasta salad is filled with fresh veggies, chickpeas, & a creamy tahini yogurt dressing. It is the perfect vegan pasta salad recipe!


  • 8 ounces dried pasta, cooked
  • 5 ounces cherry tomatoes, sliced in half
  • ½ large red pepper, diced
  • ½ English cucumber, diced
  • ½ red onion, diced
  • 15 oz can of cooked chickpeas, strained and rinsed (about 1 ½ cups)
  • ⅓  cup Forager Project Cashewmilk Yogurt Unsweetened Plain
  • 3 tablespoons tahini
  • 1 ½ tablespoons lemon juice, juice from ½ lemon
  • 2 teaspoons dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt (add more to taste)
  • ¼ teaspoon ground pepper
  • 3 sprigs dill, finely chopped


  • First, cook the pasta according to the package instructions. While it is cooking, chop the veggies including the cherry tomatoes, red pepper, cucumber, and red onion. Strain and rinse the canned chickpeas and finely chop the dill at this time as well.
  • Next, make the yogurt tahini dressing. Add the Forager Project Cashewmilk Yogurt, tahini, lemon juice, dijon mustard, garlic powder, salt, pepper, and fresh dill to a bowl. Whisk to combine into a smooth and creamy dressing.
  • Then, assemble the pasta salad. Add the cooked pasta, chickpeas, cherry tomatoes, red pepper, cucumber, red onion, and yogurt tahini dressing to a bowl. Then, mix until evenly coated.
  • Serve cold & enjoy!