Green Tahini Pasta Salad with Feta and Fried Chickpeas
This recipe creates a vibrant and texturally exciting pasta salad featuring a herbaceous green tahini dressing, tender pasta, salty crumbled feta, and wonderfully crispy fried chickpeas. It's a fresh, flavorful, and satisfying dish that makes an excellent lunch, light dinner, or side for any gathering, easily prepared in about 15 minutes.
Equipment
- 1 Blender or Food Processor For blending the green tahini dressing to a smooth consistency.
- 1 Large Pot For cooking the pasta.
- 1 Large Mixing Bowl For combining all salad ingredients and dressing.
- 1 Skillet or Frying Pan For frying the chickpeas until crispy.
- 1 Colander For draining pasta and chickpeas.
Ingredients
Main
- For the green tahini:
- 1 cup 10 oz./315 g tahini
- Handful of fresh flat-leaf parsley leaves and tender stems about 2 cups/3/4 oz./20 g loosely packed
- Handful of fresh cilantro leaves and tender stems about 2 cups/3/4 oz./20 g loosely packed
- 2 green onions trimmed and cut into 1-inch (2.5-cm) pieces
- 2 large garlic cloves peeled
- 1/2 cup 4 fl. oz./125 ml fresh lemon juice (from about 3 lemons), plus 1/2 lemon for serving
- 6 Tbs. 3 fl. oz./90 ml extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 cup 8 fl. oz./250 ml cold water
Instructions
- In a blender or food processor, combine the tahini, parsley, cilantro, green onions, garlic, 1/2 cup (125 ml) lemon juice, 6 Tbs. (90 ml) olive oil, kosher salt, and freshly ground pepper.
- Blend until very smooth, adding the 1 cup (250 ml) cold water gradually to achieve a creamy, pourable consistency. Taste and adjust seasoning as needed.
- Cook your chosen pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking and cool the pasta.
- While the pasta cooks, heat 1-2 tablespoons of olive oil in a skillet over medium-high heat. Add the drained chickpeas and fry, stirring occasionally, until golden brown and crispy, about 5-7 minutes. Season with a pinch of salt and pepper.
- In the large mixing bowl, combine the cooled pasta, fried chickpeas, and crumbled feta cheese.
- Pour the green tahini dressing over the pasta mixture and toss gently but thoroughly until all ingredients are evenly coated.
- Taste the salad and adjust with more salt, pepper, or lemon juice if desired for optimal flavor balance.
- Serve immediately, or chill for at least 15 minutes for flavors to meld, garnished with a squeeze from the reserved 1/2 lemon.
Notes
For truly crispy chickpeas, ensure they are thoroughly dried before frying. A quick toss with a paper towel is sufficient. Fry them in moderately hot oil without overcrowding the pan to allow for even browning and crisping. The green tahini dressing can be made ahead and chilled; its flavors will deepen. Adjust the water in the dressing to achieve your desired pourable consistency. For the pasta, choose a short, sturdy shape like orecchiette or fusilli that can hold the dressing well. Always taste and adjust seasoning (salt, pepper, lemon juice) at the end, as the brightness of the lemon is crucial for this dish's profile.