Middle Eastern Inspired Pasta Salad with Tahini Dressing Vegan

Ingredients

• SALAD:
• 8 oz. penne pasta (I used whole wheat)
• 2 cups shredded purple or green cabbage
• 1/2 cup chickpeas
• 1/2 cup grape tomatoes, halved
• 1/2 cup sliced cucumber
• 1/2 cup pickled turnips*
• 5 pickled hot chili peppers, sliced into rings (Mezzetta is my favorite)
• DRESSING:
• 2 tablespoons tahini
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• Juice of half a lemon
• 1 tablespoon chopped fresh dill, or 2 teaspoons dried dill
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste

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