Creamy Pasta Salad with Tahini Chickpea Dressing
Ingredients
- 2/3 cups garbanzos (rinsed and drained)
- 5 tbsp tahini
- 2 minced garlic cloves
- 1 tbsp + 1 tsp low-sodium tamari or liquid aminos
- 2-1/2 tbsp lemon juice
- 1/2 cup almond milk
- Water (as needed)
- Salt (to taste)
- Cooked pasta (room temperature, amount as desired)
- Various vegetables
- Dulse seaweed sprinkles
Preparation
Blend the garbanzos, tahini, minced garlic, tamari, lemon juice, and almond milk on high until smooth.
Add a few tablespoons of water as needed to achieve the desired consistency.
Season with salt to taste.
Pair the dressing with cooked pasta at room temperature.
Mix in lots of vegetables.
Top with dulse seaweed sprinkles for added iodine.
