Chickpea-Casarecce-Hummus-Salad-scaled
Yields4 Servings
 10 oz Box Pasta Lensi Chickpea Casarecce
 2 tbsp Lemon, juiced
 6 tbsp Olive Oil
 1 tsp Salt
 ¼ tsp Black Pepper
  tsp Cumin
 ½ tsp Sugar
 5 tbsp +3/4 tsp Tahini
 ¾ cup Red Pepper, Roasted
 1 tbsp +1 tsp Pine Nuts, toasted
 2 tbsp Parsley, minced
1

Bring 4 qt. of water to a boil and salt generously.

2

Mix lemon juice, olive oil, salt, black pepper, cumin, sugar, and Tahini in a bowl with a whisk.

3

Cook pasta 7 – 8 minutes until just firm, drain and rinse with cold water.

4

Mix pasta with dressing in bowl.

5

Garnish with toasted pine nuts, roasted peppers, and parsley.

6

Serve cold or warm and enjoy!

Ingredients

 10 oz Box Pasta Lensi Chickpea Casarecce
 2 tbsp Lemon, juiced
 6 tbsp Olive Oil
 1 tsp Salt
 ¼ tsp Black Pepper
  tsp Cumin
 ½ tsp Sugar
 5 tbsp +3/4 tsp Tahini
 ¾ cup Red Pepper, Roasted
 1 tbsp +1 tsp Pine Nuts, toasted
 2 tbsp Parsley, minced

Directions

1

Bring 4 qt. of water to a boil and salt generously.

2

Mix lemon juice, olive oil, salt, black pepper, cumin, sugar, and Tahini in a bowl with a whisk.

3

Cook pasta 7 – 8 minutes until just firm, drain and rinse with cold water.

4

Mix pasta with dressing in bowl.

5

Garnish with toasted pine nuts, roasted peppers, and parsley.

6

Serve cold or warm and enjoy!

Chickpea “Hummus” Salad with Tahini Dressing