Creamy Lemon-Herb Tahini Pasta with Crispy Chickpeas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Mediterranean pasta dish featuring silky tahini sauce, zesty lemon, and crunchy roasted chickpeas for a protein-packed weeknight meal. This Italian-inspired pasta recipe (high protein, vegan), ready in about 35 minutes, pairs spaghetti, tahini, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 120g spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, toss 1 can (15 oz) drained chickpeas with 1 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and cook chickpeas for 8-10 minutes, shaking the pan occasionally, until golden and crispy with slightly browned edges.
  3. Step 3: Whisk 3 tbsp tahini, 2 tbsp lemon juice, and 3 minced garlic cloves in a bowl until smooth. Gradually add 2 tbsp reserved pasta water while whisking until creamy and pourable.
  4. Step 4: Toss drained spaghetti with the tahini sauce, adding more pasta water 1 tbsp at a time until sauce coats strands evenly. Stir in 1/4 cup chopped parsley and 1/4 tsp black pepper. Serve topped with crispy chickpeas and extra parsley.

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