Crispy Chickpea Pasta Salad

Informations supplémentaires

25 min. | 799 kcal | easy | Vegetarian, Even better the next day | Printable version

1. Cook the chickpeas Bring a pot of salted water to a boil. Preheat the oven to 425°F. Drain and rinse the can of chickpeas. Place the chickpeas on a baking sheet, add the za'atar spices, a drizzle of olive oil, salt and pepper. Cook in the oven for 15-20. minutes.

2. Cook the pasta Once the water is boilling, add the pasta and cook for 8-10 minutes. Drain, rinse with cold water and set aside.

3. Setup Chop the garlic and the pistachios. Dice the bell peppers and cucumbers. Cut the lemon in half.

4. Make the sauce In a bowl, mix the yogurt, the tahini, the garlic, the juice of half a lemon and 2 ^2P | 3 ^3P tbsp of water. Mix well. If you want a more liquid sauce, add a little more water.

5. Assemble In a bowl, combine the pasta, the chickpeas, the peppers, the cucumbers, the pistachios, the currants, the crumbled feta and the sauce.

6. Plate your dish Serve the pasta salad. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves Bon appétit!

180gFusilli

1unitGreek Yogourt 2%

30mlTahini Sauce

1unitChickpeas

4unitMini colorful peppers

45mlDried Raisins Corinthe

45mlPistachios

2unitLebanese Cucumber(s)

30gFeta Cheese

1unitGarlic Clove(s)

14gZa'atar

1unitLemon

What you need Pot, Strainer, Baking sheet, Bowls.

799 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 120g

40%

fat 22g

34%

cholesterol 16mg

fiber 16g

64%

protein 34g

saturated 5g

25%

sodium 442mg

18%

sugar 18g

trans 0g