Kidney Bean Chickpea Pasta Summer Salad With Orange Tahini Dressing
A tasty kidney bean chickpea pasta salad loaded with good-for-you ingredients like onions, parsley, tomatoes, and pulses!
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:6 servings 1x
8oz package of chickpea flour shell pasta (I bought mine at whole foods)
2 cans of red kidney beans
1 cup of grape or cherry tomatoes (160g)
1/2 cup chopped olives (45g)
1/2 red onion, sliced (70g)
2/3 cups walnuts for crunch (70g)
1/4 cup parsley (15g)
pinch of salt
no blender orange-tahini dressing:
1/4 cup tahini butter (50g)
1/4 cup + 2 tbs of the juice of 1 and 1/2 oranges (around 60g)*
2 garlic cloves, minced (8g)
3 tbs lemon juice (18g or around 1/2 lemon)
sprinkle of dill for green color (optional)
1/4 tsp of 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 quartz 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 of 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.
Make sure not to overcook the pasta. You want the shells to hold their shape, but if you overcook they may become soft and mushy instead.
You can enjoy this dish at room temperature but in my opinion it tastes best after it’s been chilled for a bit.
I used freshly squeezed oranges – please note that different types of orange juices can affect the flavor. If unsure, always start with a smaller quantity, say 1/4 cup, and then add more orange juice as needed to reach your desired flavor.
The dressing makes 1/2 cup which I found to be enough for this serving size.
This makes 6 servings of 1 cup each.
Each serving contains at least 1/2 cup of pulses.
Serving Size:1 cup
Keywords: summer salad, cold pasta salad, pulses, healthy recipes, recipes with pulses,