Veggie hummus pasta salad
Delicious veggie hummus pasta salad recipe bursting with flavors of fresh vegetables, creamy hummus, and al dente pasta. Perfect for a quick, nutritious meal.
Ingredients:
- 400g can chickpeas, drained and liquid reserved
- 1 tbsp tahini
- 2 tbsp extra virgin olive oil
- ½ garlic clove
- ½ lemon, zested and juiced
- 250g short pasta of your choice
- 50g baby spinach, roughly chopped
- 200g cherry tomatoes halved (we used a mixture of red and yellow)
- ¼ cucumber, quartered lengthways and cut into small triangles
- 75g pitted olives of your choice, roughly chopped
Instructions:
- Start by boiling water in a kettle. Empty half of the chickpeas into a food processor, then pour roughly half of the liquid that was saved from the can (the liquid should reach just below the chickpeas in the blender). Add the tahini, olive oil, garlic, lemon zest, lemon juice, and some seasoning. Blend until a smooth and loose hummus is formed. Taste the hummus and adjust the seasoning if needed.
- Prepare the pasta according to the directions on the package. Once cooked, drain the pasta while saving a cup of the cooking water. Rinse the pasta under cold running water for a few seconds until it cools down.
- Combine the cooked pasta, spinach, tomatoes, cucumbers, olives, the remaining chickpeas, and the hummus dressing in a large bowl. Mix thoroughly until everything is well-coated. If the dressing is too thick, add a little bit of the reserved pasta cooking water. You can store the dish covered in the refrigerator for up to 6 hours, or in an airtight container in a cooler for 2 hours. Before serving, add some water to the dressing to make it smoother.
Summary:
- Calories: 1971 kcal
- Fat: 59 g
- Protein: 68 g
- Carbs: 301 g
- Potassium: 2057 mg
- Magnesium: 329 mg