Description
A refreshing and nutritious pasta salad made with chickpeas and tahini dressing.
Ingredients
Scale
- 8 oz whole wheat pasta
- 1 can chickpeas, drained and rinsed
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/4 cup water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a bowl, mix tahini, lemon juice, garlic, and water until creamy.
- Add chickpeas, cherry tomatoes, cucumber, and parsley to the bowl.
- Combine the dressing with the pasta and toss until well coated.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Use gluten-free pasta for a gluten-free option.
- Add olives for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Chickpea Tahini Pasta Salad