Tahini Chickpea Pasta Salad with Chorizo
with cucumber and cherry tomatoesCalories
:
1034 kcalProtein
:
48.4g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Allergens:
- Sesame
- Mustard
- Wheat
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 sachet(s)
Tahini
(Contains: Sesame)
250 grams
Cherry Tomatoes
5 grams
Mint
10 grams
Sesame Seeds
(Contains: Sesame)
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 unit(s)
Cucumber
2 unit(s)
Scallion
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
75 grams
Yoghurt
(Contains: Milk)
100 grams
Greek Style Cheese
(Contains: Milk)
1 pack(s)
Chickpeas
1 unit(s)
Garlic
90 grams
Chorizo
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4324 kJ
Energy (kcal)1034 kcal
Fat43 g
of which saturates16.4 g
Carbohydrate98.6 g
of which sugars14 g
Dietary Fiber17.5 g
Protein48.4 g
Salt10.3 g
Potassium507.7 mg
Calcium32.5 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Colander
Cooking steps
1
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins. Once cooked, drain in a colander and cool with cold water and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, Quarter the cherry tomatoes.
- Peel and grate the garlic (or use a garlic press).
- Trim the cucumber, then halve lengthways. Thinly slice widthways.
- Trim and thinly slice the scallion. Finely chop the mint.
- Drain and rinse the chickpeas.
3
- In a small mixing bowl, add the tahini, yoghurt, Middle Eastern spice, garlic, sesame seeds and mint.
- Loosen the dressing with a drizzle of oil. Season to taste with salt and pepper.
- Place a large pan over medium-high heat (no oil).
- Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.
4
- Toss the chorizo, cooled pasta, chickpeas and veg with the dressing and divide between bowls.
- Crumble the Greek style chese over the top.
