Caesar Pasta Salad

Ingredients

• 150 g Whole wheat pasta
• 220 g chickpeas (drained weight; canned)
• 4 tbsp olive oil
• paprika powder sweet
• 1 Garlic clove
• 4 tbsp Lemon juice
• 2 tbsp tahini (sesame paste)
• 1 tbsp Dijon mustard
• 0.25 tsp Salt
• 0.25 tsp ground pepper
• 2 handfuls baby spinach
• 0.3 cucumber
• 20 g Parmesan

Instructions

1. 1.

   Cook pasta in boiling salted water according to package instructions until al dente. Drain, rinse with cold water and let drain.

2. 2.

   Meanwhile, drain chickpeas in a sieve, rinse with cold water and let drain. Spread chickpeas on a baking sheet or place them in a hot air fryer. Toss with 2 tbsp olive oil and paprika powder. Roast in the hot air fryer at 170 °C or in an oven at 190 °C (convection 170 °C; gas: level 2–3) for about 12 minutes.

3. 3.

   During this time, peel garlic and blend it with remaining olive oil, lemon juice, tahini, Dijon mustard, salt, pepper, and 4 tsp water in a blender until smooth. Wash spinach and dry by spinning. Peel cucumber, wash, cut lengthwise into quarters, then slice.

4. 4.

   Combine pasta, chickpeas, spinach, cucumber, and dressing in a bowl. Serve the Caesar pasta salad on plates and grate Parmesan over it.