1 lb lentil or chickpea pasta
1 lemon, sliced
2 cups chickpeas
1 red onion, thinly sliced
1 cup cherry tomatoes, cut in halves
½ cup chopped parsley
½ cup tahini
1 tbsp lemon juice
2 tbsp olive oil
Salt and pepper
- 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. Line a baking sheet with parchment paper and spread the lemon slices evenly on the paper. Bake for 15 minutes until edges are starting to brown.
- Place the cooked pasta in a large bowl with the baked lemons, red onion, cherry tomatoes and parsley.
- In a measuring cup, combine the tahini, lemon juice, and olive oil. Season to taste then pour over pasta mixture. Toss until all ingredients are coated.