Name: Baked Lemon Mediterranean Pasta Salad
Ingredients: 1 lb pasta (lentil or chickpea); 1 ea lemon (sliced); 2 cups chickpeas (canned, rinsed, drained); 1 ea red onion (thinly sliced); 1 cup cherry tomatoes (halved); 1/2 cup parsley (chopped); 1/2 cup tahini; 1 Tbsp lemon juice; 2 Tbsp olive oil; salt and pepper (to taste)

Baked Lemon Mediterranean Pasta Salad

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Servings

Ingredients

1 lb pasta lentil or chickpea
1 ea lemon sliced
2 cups chickpeas canned, rinsed, drained
1 ea red onion thinly sliced
1 cup cherry tomatoes halved
1/2 cup parsley chopped
1/2 cup tahini
1 Tbsp lemon juice
2 Tbsp olive oil
salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.
While the pasta boils, pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper and spread the lemon slices evenly on the paper. Bake for 15 minutes until edges start to brown.
Place the cooked pasta in a large bowl with the baked lemons, red onion, cherry tomatoes and parsley.
In a measuring cup, whisk together the tahini, lemon juice, and olive oil. Season to taste then pour over pasta mixture. Toss until all ingredients are coated.

Notes

Recipe courtesy of our partners at the USA Pulses.

Nutrition

Calories: 490kcalCarbohydrates: 56gProtein: 20gFat: 25gSaturated Fat: 3.5gSodium: 160mgFiber: 7gSugar: 7g

Course Entrees, Salads

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.

Baked Lemon Mediterranean Pasta Salad