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A street-food–inspired Mediterranean pasta salad featuring lemon-tahini dressing, za’atar-spiced lentils, and Banza chickpea shells, layered with crunchy cucumbers, briny olives and artichokes, sun-dried tomatoes, and creamy vegan feta for a bright, bold, protein-packed bite.
Cook the pasta according to package directions until al dente, then drain and let cool for a few minutes.
While the pasta cooks, chop the cucumbers, red onion, sun-dried tomatoes, olives, and artichoke hearts; set aside.
Make the dressing: In a bowl, whisk together olive oil, tahini, lemon juice, Dijon mustard, agave syrup, chopped Calabrian chilies (if using), salt, and black pepper until smooth; set aside.
Prepare the lentils: Toss the cooked brown lentils with olive oil, za’atar seasoning, and a pinch of salt and pepper; taste and adjust seasoning.
In a large mixing bowl, combine the cooled pasta with the chopped vegetables, vegan feta, za’atar lentils, and the lemon-tahini dressing; toss until everything is evenly coated.
Taste and adjust salt, pepper, and acid as needed. Serve warm immediately or chill and serve cold later.
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