INGREDIENTS
15 ozs
can chickpeas
1 tbsp
olive oil
1/2 tsp
onion powder
1 lb
baby shell pasta
3
persian cucumbers
1 cup
cherry tomatoes
1 serving
cracked pepper
1/4 cup
tahini
1/4 cup
vegan yogurt
2 tsps
dijon mustard
2
juice of lemon
1 tbsp
apple cider vinegar
2 cloves
garlic
1/4 tsp
cayenne
1/4 tsp
salt or
1 tbsp
nutritional yeast
4 tbsps
water
3 tbsps
dill