Easy Potato Pasta Salad with Chickpeas is ideal for potlucks, BBQs, and picnics. You can also make it ahead of time for a quick weeknight dinner. Served with creamy oil-free tahini mustard dressing. Vegan & kid-friendly.
Comforting, healthy, and a guaranteed crowdpleaser, this dish checks all the boxes. Not only does it taste amazing, it's also beautiful to look at. Plus, it takes just 30 minutes to make.
- Baby potatoes are small in size, so they cook quickly. Plus, they retain their shape and you do not have to peel them.
- Orzo is the most perfectly sized pasta for adding to salads. Plus, it does not get mushy, even with the creamy dressing. It adds a delicious texture and bite.
- Chickpeas are high in plant-based protein, fiber, and iron.
- Celery and red onion are delectably crunchy, and loaded with nutrients.
- Fresh Dill brightens this salad in both flavor and appearance.
- Tahini is deliciously creamy and loaded with heart healthy fats. Choose a brand without added oils for oil-free.
- Whole grain mustard pairs perfectly with the potatoes, adding depth of flavor to this salad.
- Maple syrup is optional. Add to taste.
See recipe card for quantities.
Prepare the orzo according to the directions on the packet. Either steam or boil the whole baby potatoes.
Cook the orzo and potatoes until al dente. Overcooked pasta and potatoes do not taste as good, and are less healthy for your body.
Either sauté or roast the chickpeas until crispy. For oil-free, roast them without olive oil, and broil for 2 additional minutes, or until golden.
Prepare the oil-free tahini mustard dressing. Combine the orzo, halved potatoes, chickpeas, celery, red onion, and dill in a large bowl. Add the desired amount of dressing and mix well until fully incorporated. Serve at room temperature, or refrigerate until chilled.
- Potatoes - Instead of baby potatoes, you can use red potatoes, new potatoes, and fingerlings. Boil them until fork tender. Once cool, cut into about 1-inch pieces.
- Chickpeas - Substitute for green beans as desired. Steam the beans until just tender, but still crunchy. Cut into approximately 1-inch pieces.
- Orzo - omit the orzo as desired
- Fresh dill - Substitute with about 1 tablespoon dried dill, or as needed. Add the dried dill gradually, to taste.
I used the Ninja™ Foodi™ NeverStick® PossiblePan™ to steam the potatoes and cook the orzo simultaneously. The Possible Pan replaces twelve different cooking tools. The nonstick coating is made to last. No chipping, peeling, or flaking. The chickpeas and pasta cooked perfectly. The design is very chic–transfer from stove to table for serving.
Refrigerate any leftovers in an airtight container for up to 3 days. These ingredients do not stand up well to freezing.
💡 Top tip
To reduce the sharpness of the red onion, soak the chopped onion in a bowl of water for 15 minutes before using. Drain well.
Waxy potatoes are most well suited for potato salad. They retain their shape, you do not have to peel them, and they are less grainy than starchy potatoes. Look for baby potatoes, red potatoes, new potatoes, and fingerlings.
Yes. For a more crunchy salad, wait until the orzo and potatoes reach room temperature before combining the ingredients. It is best to add the dill and dressing just before serving. However, for ease, you can also mix all the ingredients together beforehand and refrigerate until ready to serve.
Orzo is a small, oval, rice-shaped pasta. It is made from whole grain, semolina, or white flour. In Italy, it is classified as pastina, or 'little pasta.' It takes about 7 to 10 minutes to cook.
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Potato Pasta Salad with Chickpeas Recipe
- 1 ½ pounds baby potatoes or red, fingerling, or new potatoes
- ½ cup dried orzo
- Drizzle plus 2 teaspoons olive oil (optional)
- 15 ounces chickpeas canned, drained and rinsed (1 ½ cups)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt to taste
For the tahini mustard dressing:
- 4 tablespoons tahini
- 2 tablespoons stone ground mustard (whole grain)
- 1 teaspoon maple syrup (optional)
- 1 small lemon juice, plus more to taste
- Freshly ground black pepper to taste
- ½ cup diced celery (about 4 ribs)
- ¾ cup diced red onion (about 1 small)
- ⅓ cup chopped fresh dill
- Cook the potatoes: Steam the potatoes for about 25 minutes•, or until just fork tender. Set aside to cool. Cut into halves.
- Cook the orzo: Meanwhile, cook the orzo according to the directions on the packet until al dente. Drain and fluff with a fork. (Optional: Add a drizzle of olive oil and mix until evenly coated.) Set aside to cool.
- Cook the chickpeas: Transfer the chickpeas to a medium bowl. Add the garlic powder, paprika, and salt. Toss until the chickpeas are coated evenly with the seasoning. Method 1: Heat 2 teaspoons olive oil over medium-high heat in a large nonstick skillet. Cook the chickpeas for about 7 minutes, or until golden brown. Method 2 (oil-free): Roast the chickpeas at 400ºF for 15 minutes. Broil for about 2 minutes more, or until crispy.
- Make the dressing: Add the tahini, mustard, maple syrup (if using), lemon juice, and 5 tablespoons water to a small bowl. Mix well to combine. Season with salt and pepper.
- Combine: Add the potatoes, orzo, chickpeas, celery, red onion, and dill to a large bowl. Mix in the dressing until it is fully incorporated.
- To boil the potatoes instead of steam: Place them in cold water to cover by about 2 inches high. Add 1 tablespoon salt. Bring the water to a boil. Reduce the heat and simmer for about 15 minutes, or until just for tender.
- Serve the salad warm or chilled.
- Refrigerate any leftovers in an airtight container for up to 3 days.
- To make ahead of time: For a more crunchy salad, wait until the orzo and potatoes reach room temperature before combining the ingredients. It is best to add the dill and dressing right before serving, but you can also mix all the ingredients together beforehand and refrigerate until ready to serve.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.