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Chickpea Pasta Salad with Creamy Lemon Tahini Dressing

plantbasedrdblog.com
  • 25 minutes
  • Serves 6

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