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Pasta purple chickpeas grape tomatoes cucumber peppers Tahini red wine vinegar olive oil lemon fresh dill cumin garlic salt
Viewed: 32 - Published at: 6 years agoIngredients
- 8 ounces, weight Penne Pasta
- 2 cups Shredded Purple Or Green Cabbage
- 1/2 cups Chickpeas
- 1/2 cups Grape Tomatoes, Halved
- 1/2 cups Sliced Cucumber
- 1/2 cups Pickled Turnips
- 5 Pickled Hot Chili Peppers, Sliced Into Rings
- 2 Tablespoons Tahini
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Olive Oil
- 1/2 Lemon, Juiced
- 1 Tablespoon Chopped Fresh Dill (or 2 Teaspoons Dried Dill)
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- Salt And Pepper, to taste
Method
- Bring a large pot of salted water to a boil and cook the pasta for 1012 minutes.
- Drain and run under cold water to cool.
- In a large bowl, combine all of the ingredients for the salad.
- In a small jar or tupperware container, combine ingredients for the dressing minus the salt and pepper.
- Close the lid tightly and shake until combined.
- If you want it less thick, add more vinegar to thin it out.
- Add salt and pepper to taste.
- Pour the dressing over the salad and toss thoroughly.
- Eat at room temperature, or chill in the refrigerator for 2 hours.
