Ingredients
2 cans (16 ounces each) garbanzo beans or chickpeas, rinsed and drained2 tablespoons olive oil3/4 teaspoon salt, divided1/2 teaspoon pepper, divided1 package (16 ounces) uncooked whole wheat spiral pasta4 cups chopped fresh kale2 medium lemons1/2 cup water6 tablespoons tahini4 garlic cloves, minced2 tablespoons Greek olive juice1 pint cherry tomatoes, quartered1 cup Greek olives, chopped
Preparation
Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes.
Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta.
Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours.
