Pasta salad with broccoli and chickpeas

Ingredients for 4 servings:

• 250 g pasta (farfalle, trulli or similar)
• 300 g broccoli
• 1 can chickpeas, approx. 265 g weight
• 150 g natural yogurt
• e.g. Tahini, approx. 1 – 2 tbsp
• 50 ml water
• 1 handful of coriander or parsley
• 2 tbsp lemon juice, approx.
• some salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash and trim the broccoli. Slice the stalks, halve them depending on their thickness, and divide the head into florets. Drain the chickpeas through a sieve, rinse well, and let them drain. Wash and dry the cilantro (or parsley). Remove any particularly coarse stalks. Puree about half of the chickpeas with lemon juice, water, tahini, yogurt, and cilantro or parsley. Season with salt and pepper. Cook the pasta according to the package instructions, drain through a sieve, and rinse under cold water. Drain well. Cook the broccoli in boiling salted water for about 3 minutes until al dente. Drain through a sieve and let cool. In a bowl, combine the pasta and the other half of the chickpeas with the tahini dressing. Season to taste with salt, pepper, and lemon juice. Finally, fold in the broccoli.