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14Ingredients
22Minutes
420Calories
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Ingredients
US|METRIC
6 SERVINGS
- 12 oz. pasta (I used gluten free brown rice pasta)
- 15 oz. chickpeas (drained and rinsed, optional, but good for some extra protein)
- 1 red pepper (small, chopped)
- 1 1/2 cups cherry tomatoes (cut in half)
- 1 1/2 cups cucumber (chopped, I used a hothouse cucumber)
- 1/2 cup Kalamata olives (cut in half)
- 1/2 cup red onion (thinly sliced)
- 2 Tbsp. dill (chopped)
- red pepper flakes (to taste)
- 1/3 cup tahini
- 1/3 cup water
- 1 lemon (about 4 tablespoons)
- 2 cloves garlic (minced)
- 1/2 tsp. salt
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium530mg22% |
| Potassium600mg17% |
| Protein15g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber9g36% |
| Sugars5g |
| Vitamin A50% |
| Vitamin C90% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
D'Adamo 4 years ago
Delicious! Flavorful dressing. Used white miso in place of salt. Easy to throw together and made for a quick supper on a hot 100+ degree day... will make again soon!