Spruce Pasta Salad With Spinach, Chickpeas, and Tahini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 lb. dry pasta (I used tri-color rotini)1 cup chickpeas (canned is fine, rinsed and drained)1 1/2 cups baby spinach leavesFor the Dressing:2 tablespoons finely chopped garlic scapes (or 1 clove garlic, peeled and finely minced)3 tablespoons olive oil1 tablespoon fresh lemon juice1 tablespoon sesame paste (tahini)3 - 4 tablespoons water (depending on desired consistency)Pinch of red pepper flakes, to taste1/4 teaspoon dried oregano1/4 teaspoon ground black pepperSalt, to taste
1) Add the pasta to a large pot of boiling salted water and cook according to the package directions. Drain the cooked pasta and return to the pot. Stir in the rinsed and drained chickpeas as well as the baby spinach leaves. Note that the residual heat of the pasta will cook the spinach down a bit.
2) Make the dressing by whisking together the chopped garlic scapes or minced garlic, olive oil, fresh lemon juice, sesame paste, water, red pepper flakes, dried oregano, ground black pepper and salt.
3) Toss the pasta, spinach and chickpeas with the dressing and serve at room temperature or chilled.
Serving Size: 4 - 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROXYRAZOR.
2) Make the dressing by whisking together the chopped garlic scapes or minced garlic, olive oil, fresh lemon juice, sesame paste, water, red pepper flakes, dried oregano, ground black pepper and salt.
3) Toss the pasta, spinach and chickpeas with the dressing and serve at room temperature or chilled.
Serving Size: 4 - 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROXYRAZOR.
Nutritional Info Amount Per Serving
- Calories: 331.6
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 40.5 mg
- Total Carbs: 56.6 g
- Dietary Fiber: 6.0 g
- Protein: 11.9 g
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