Photo: Anna Pelzer
Middle Eastern-Inspired Pasta Salad with Tahini Dressing (Vegan)
17 ingredients
Middle-Eastern
foodista
Estimated Nutrition (whole recipe, rough)
681
Calories
27g
Protein
14g
Fat
121g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Tahini | 1 tbsp (15g) | 89 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Turnip | 1 medium (122g) | 34 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz penne pasta
- 2 cups shredded cabbage
- 1/2 cup chickpeas
- 1/2 cup grape tomatoes, halved
- 1/2 cup sliced cucumber
- 1/2 cup 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 lemon juice
- 1 tablespoon chopped fresh dill
- 2 teaspoons dried dill (optional)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- salt (optional)
- pepper (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista