Course Entrees, Salads
Difficulty Moderate
Pulse Type Beans
Specialty Diet Vegan, Vegetarian
Nutrition 1/2 cup serving
Category Pasta Recipes
Recipe Contributed By Sprouting Zen

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Kidney Bean Chickpea Pasta Summer Salad with Orange-Tahini Dressing

Prep Time 15 minutes
Cook Time 10 minutes



  • 1 8 oz package pasta, shells, made with chickpea flour
  • 2 cans kidney beans, red
  • 1 cup tomatoes, grape or cherry
  • 1/2 cup olives, chopped
  • 1/2 onion, red; sliced
  • 2/3 cup walnuts, for crunch
  • 1/4 cup parsley
  • pinch salt

No Blender Orange Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup orange juice, plus 2 tbsp (the juice of 1 1/2 oranges)
  • 2 cloves garlic, minced
  • 3 tbsp lemon juice
  • sprinkle dill, for color (optional)
  • 1/4 tsp salt


  • Prepare the pasta as per packaging instructions. You can do this step the night before to make things go even quicker. If you don’t have specific instructions – bring about 3 quarts of water to a boil, add a pinch of salt, and then add pasta and stir occasionally. Boil for 5 to 7 minutes or until pasta is soft and tender. Drain the pasta using a colander and then set aside and let it cool down.
  • Prepare the orange tahini dressing. Add all ingredients listed under ‘dressing’ to a measuring cup or bowl, and using a whisk gently combine until smooth. Set aside.
  • Chop all the veggies (tomatoes, olives, onions, parsley, and walnuts) and add to the pasta bowl once the pasta is room temperature and gently combine. Add a pinch of salt, black pepper, and dill weed to taste. Add the dressing to the bowl and combine until evenly coated.
  • You can serve right away as is, but I prefer to let it sit in the fridge for an hour or two before serving.