KIDNEY BEAN CHICKPEA PASTA SUMMER SALAD WITH ORANGE-TAHINI DRESSING
- 1 8 oz package pasta, shells, made with chickpea flour
- 2 cans kidney beans, red
- 1 cup tomatoes, grape or cherry
- 1/2 cup olives, chopped
- 1/2 onion, red; sliced
- 2/3 cup walnuts, for crunch
- 1/4 cup parsley
- pinch salt
NO BLENDER ORANGE TAHINI DRESSING
- 1/4 cup tahini
- 1/4 cup orange juice, plus 2 tbsp (the juice of 1 1/2 oranges)
- 2 cloves garlic, minced
- 3 tbsp lemon juice
- sprinkle dill, for color (optional)
- 1/4 tsp salt
Prepare the pasta as per packaging instructions. You can do this step the night before to make things go even quicker. If you don’t have specific instructions – bring about 3 quarts of water to a boil, add a pinch of salt, and then add pasta and stir occasionally. Boil for 5 to 7 minutes or until pasta is soft and tender. Drain the pasta using a colander and then set aside and let it cool down.
Prepare the orange tahini dressing. Add all ingredients listed under ‘dressing’ to a measuring cup or bowl, and using a whisk gently combine until smooth. Set aside.
Chop all the veggies (tomatoes, olives, onions, parsley, and walnuts) and add to the pasta bowl once the pasta is room temperature and gently combine. Add a pinch of salt, black pepper, and dill weed to taste. Add the dressing to the bowl and combine until evenly coated.
You can serve right away as is, but I prefer to let it sit in the fridge for an hour or two before serving.