Dill Pasta Salad with a Tahini Dressing
• Add extra lemon juice if you want a brighter flavor. • If meal prepping, store dressing separately and mix before serving. • Salad holds well for 3 to 4 days refrigerated. Health Benefits: This salad provides a balanced mix of complex carbohydrates, plant-based protein, and fiber. Chickpeas support satiety and blood sugar stability, while vegetables and fresh dill provide antioxidants and micronutrients that support gut and cardiovascular health. Tahini contributes healthy fats and minerals like calcium and magnesium that support overall metabolic function.
1 steps, about 33 minutes
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01Cook pasta according to package instructions until al dente. Drain and set aside. 2. Chop bell peppers, cucumber, dill, olives, and red onion. 3. In a bowl, whisk together tahini, water, lemon juice, garlic, olive oil, red wine vinegar, cumin, paprika, and salt until smooth and creamy. Add more water if needed to thin. 4. In a large bowl, combine pasta, chickpeas, bell peppers, cucumber, olives, red onion, and dill. 5. Pour dressing over the salad and toss until evenly coated. 6. Taste and adjust seasoning if needed. 7. Serve immediately or chill before serving.
• Add extra lemon juice if you want a brighter flavor. • If meal prepping, store dressing separately and mix before serving. • Salad holds well for 3 to 4 days refrigerated. Health Benefits: This salad provides a balanced mix of complex carbohydrates, plant-based protein, and fiber. Chickpeas support satiety and blood sugar stability, while vegetables and fresh dill provide antioxidants and micronutrients that support gut and cardiovascular health. Tahini contributes healthy fats and minerals like calcium and magnesium that support overall metabolic function.
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