Chickpea Pasta Salad with Creamy Tahini Dressing

plantbasedrdblog.com

Bex

subheading: ROASTED CHICKPEAS:

1, 15 oz can chickpeas, rinsed and drained

1 tbsp olive oil

½ tsp onion powder

subheading: PASTA SALAD BASE:

1 lb dry pasta, I like orecchiette or baby shell pasta

3 Persian cucumbers, sliced

1 cup cherry tomatoes, halved or quartered

Fresh cracked pepper to taste

subheading: TAHINI DRESSING:

¼ cup good quality tahini

¼ cup plain unsweetened vegan yogurt

2 tsp Dijon mustard

Juice of one large lemon, about 2 tbsp

1 tbsp apple cider vinegar

2 cloves garlic, crushed

¼ tsp cayenne

¼ tsp salt or to taste

1 tbsp nutritional yeast, optional

4 tbsp cold water

3 tbsp fresh dill

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