Chickpea Pasta Salad w/ Greens, Radishes & Garliky Tahini

I love a good pasta salad. This one checks all the boxes. Greens, protein, flavor, and super satisfying. I like to use chickpea pasta but it does get hard once the noodles go in the fridge. So, if you aren't eating this right away I suggest either heating the noodles up again before serving or using a different pasta that you like!

Serves 4

Prep: 10

Cook: 15

Total: 25

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INGREDIENTs

• 1 box of chickpea pasta, I like the brand chickapea (or use regular, brown rice etc)

• 1 bunch of swiss chard, kale or other green of choice, cleaned and chopped

• 4 radishes, thinly sliced

• 3 cloves of garlic, minced

• 1/4 cup olive oil

• 1 lemon, juiced

• 2 tbsp white wine vinegar

• 1/3 cup tahini

• 1 tsp honey

• water to thin

• salt and freshly ground black pepper

• lemon

Directions

Cook pasta to package directions in boiling salted water and set aside. Drizzle some olive oil on them and toss so they don't stick!

Heat a large skillet over medium heat and add 1 tbsp of olive oil, Add your chopped greens and half of the minced garlic. Saute until greens are wilted, about 3-4 minutes.

Meanwhile mix your tahini, lemon juice, honey, white wine vinegar, and remaining garlic. Add a large pinch of salt and freshly cracked black pepper. Add water until it reaches a creamy consistency, I usually use about 1/4-1/2 cup.

Add greens to pasta in a large bowl and half of the creamy tahini sauce.

Plate in bowls and garnish with thinly sliced radishes, more sauce, freshly cracked black pepper, and lemon wedges, if desired.

Tips

This can be eaten cold but I prefer it room temperature. If you do plan on storing leftovers I recommend leaving pasta, greens, and sauce all separate. Once ready to eat I like to run noodles under hot water, strain then add your greens and sauce. A little more boiling water will make it super creamy again and room temp. Garnish with radishes.