INGREDIENTS
12 oz
pasta, I used gluten free brown rice pasta
1 15 ounce can
chickpeas, drained and rinsed (optional, but good for some extra protein)
1
small red pepper, chopped
1 1/2 cups
cherry tomatoes, cut in half
1 1/2 cups
chopped cucumber, I used a hothouse cucumber
1/2 cup
kalamata olives, cut in half
1/2 cup
thinly sliced red onion
2 tbsp
chopped dill
Red pepper flakes,
1/3 cup
tahini
1/3 cup
water
Juice of one lemon, about 4 tablespoons
2 cloves
garlic, minced
1/2 tsp
salt