Description
A refreshing Chickpea Pasta Salad with a creamy tahini dressing. Perfect for a vegan lunch or light dinner.
Ingredients
- Chickpea pasta: 8 oz
- Cherry tomatoes: 1 pint, halved
- Cucumber: 1, diced
- Red onion: 1/4, thinly sliced
- Fresh parsley: 1/4 cup, chopped
- Fresh dill: 1/4 cup, chopped
- Tahini: 3 tablespoons
- Lemon juice: 2 tablespoons
- Water: 2-3 tablespoons
- Garlic: 1 clove, minced
- Salt: to taste
- Black pepper: to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine cooked pasta, tomatoes, cucumber, and red onion.
- In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper. Add more water to reach desired consistency.
- Pour dressing over pasta and vegetables. Toss to combine.
- Stir in parsley and dill.
- Serve chilled.
Notes
- Adjust the amount of tahini and lemon juice to your taste.
- Add other vegetables like bell peppers or olives.
- For extra protein, add chickpeas.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg