Creamy Tahini Pasta Salad
This meal is perfect for warm summer days. The preparation is fast and simple, and the taste is so wonderful and refreshing. The pasta is vegan and added oil-free, but tahini makes it very creamy and satiating.
Time to read: 5 mins | Time to make: 15 minutes | Yields: 4 servings
Ingredients
10 oz (250-300 g) fusilli pasta (from buckwheat and chickpeas, in my case)
1 large can chickpeas (400 g cooked and drained)
1 large bell pepper, chopped
1 large tomato, chopped
1 spring onion, chopped
A little fresh parsley, chopped
4 tablespoons red pepper dip (Ajvar)
5 tablespoons tahini
Lemon juice
1/2 teaspoon chili
1 teaspoon salt
Black pepper
Sprinkling:
4 tablespoons seeds (sunflower and pumpkin)
Method
Cook the pasta according to the instructions on the package. Rinse with cold water and strain.
In a large bowl, combine pasta and the rest of the ingredients except the seeds and mix well. Taste and add spices or more tahini to taste. Sprinkle with seeds that you previously toasted a little in a dry pan.
If any is left over, keep it in the fridge. It is also great the next day.
Nutrition facts per one serving:
Energy: 416 kcal | Carbs: 57.7 g | Protein: 19.4 g | Fat: 15.5 g
High Protein Vegan Meal Prep
