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Lemon Primavera Tahini Chickpea Pasta



8.8 oz Chickpea Pasta (1 Box)
½ Cup Mighty Sesame Tahini
¼ cup Water
1 Whole Lemons Juice Squeezed
2 Cloves Garlic, finely chopped
2 Teaspoons Cilantro, finely chopped
2 Teaspoons Parsley, finely chopped
Salt, to taste
Pepper, to taste
 1 head of Broccoli, Florets, Chopped
½ Head of Cauliflower, florets, Chopped
8 oz can of Artichoke halves
1 Cup Cherry Tomatoes, halved
½ Red Onion, diced
1 teaspoon Cayenne Pepper
Black Sesame Seeds, garnish


  1. Chop broccoli and cauliflower florets into small, bite size pieces.
  2. Diced Red onion and cut tomatoes in half.
  3. Bring Water to boil and cook pasta according to the direction on the box.
  4. Blanch the chopped broccoli and cauliflower
  5. In a bowl combined Tahini, water, lemon juice, garlic, cilantro, parsley, salt and pepper, whisk to desired consistency.  
  6. Once pasta is done cooking, drain water and return to pot. Pour the tahini mixture into the pot. Stir well.
  7. Add tomatoes, artichokes, onions, and blanched broccoli and cauliflower to pot with tahini mixture and pasta.
  8. Transfer pasta mixture to dish to serve. Garnish with black sesame seeds and lemon wedge.
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