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Vegan, Gluten-Free Turmeric Tahini Pasta Salad

with heirloom tomatoes, shredded kale, and chickpeas - this is your perfect summer pasta dish!

Author Samah Dada


  • 1 box gluten-free pasta I used chickpea pasta, but you can also use lentil pasta, or even brown rice pasta.
  • 5 tbsp tahini
  • 2 tbsp lemon juice
  • 1.5 tbsp extra-virgin olive oil
  • 3 tbsp water
  • 3/4 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • salt to taste
  • pepper to taste
  • heirloom tomatoes
  • shredded kale
  • 1/3 cup chickpeas


  1. Boil water and cook pasta. 

  2. While pasta is cooking, make the turmeric tahini sauce by whisking together all ingredients and spices. You can add a little more water to thin, if desired. 

  3. When pasta is fully cooked and drained, cool. 

  4. Mix sauce with pasta. Add sliced heirloom tomatoes, shredded kale, and chickpeas. 

  5. Garnish with fresh cracked pepper and pink salt.