INGREDIENTS
15 oz
canned chickpeas
1 1/2 cups
cherry tomatoes
1 1/2 cups
cucumber
2 tbsp
dill
2 cloves
garlic
12 oz
gluten free pasta
4
juice of lemon
1/2 cup
kalamata olives
1 small
red bell pepper
1/2 cup
red onion
6 servings
red pepper flakes
1/2 tsp
salt
1/3 cup
tahini
1/3 cup
water