Informations supplémentaires
25 min.
|
799 kcal
|
easy
|
|
Printable version
1. Cook the chickpeas
Bring a pot of salted water to a boil. Preheat the oven to 425°F. Drain and rinse the can of chickpeas. Place the chickpeas on a baking sheet, add the za'atar spices, a drizzle of olive oil, salt and pepper. Cook in the oven for 15-20. minutes.
2. Cook the pasta
Once the water is boilling, add the pasta and cook for 8-10 minutes. Drain, rinse with cold water and set aside.
3. Setup
Chop the garlic and the pistachios. Dice the bell peppers and cucumbers. Cut the lemon in half.
4. Make the sauce
In a bowl, mix the yogurt, the tahini, the garlic, the juice of half a lemon and 2 2P | 3 3P tbsp of water. Mix well. If you want a more liquid sauce, add a little more water.
5. Assemble
In a bowl, combine the pasta, the chickpeas, the peppers, the cucumbers, the pistachios, the currants, the crumbled feta and the sauce.
6. Plate your dish
Serve the pasta salad. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves Bon appétit!
180gFusilli
1unitGreek Yogourt 2%
30mlTahini Sauce
1unitChickpeas
4unitMini colorful peppers
45mlDried Raisins Corinthe
45mlPistachios
2unitLebanese Cucumber(s)
30gFeta Cheese
1unitGarlic Clove(s)
14gZa'atar
1unitLemon
What you need
Pot, Strainer, Baking sheet, Bowls.
799 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
120g
40%
fat
22g
34%
cholesterol
16mg
5%
fiber
16g
64%
protein
34g
saturated
5g
25%
sodium
442mg
18%
sugar
18g
trans
0g