Pasta salad with broccoli and chickpeas

Ingredients for 4 servings:

• 250 g pasta, e.g. farfalle
• 500 g broccoli
• 300 g cherry tomatoes, 250 g – 300 g
• 1 pack of chickpeas ready to eat, approx. 225 g
• 2 tbsp tahini
• 100 g natural yogurt, 1.5% fat
• some water
• ½ lemon(s), juice
• 2 tbsp olive oil
• some oil for frying
• some salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Rinse the chickpeas in a sieve under cold water. For the dressing, puree approximately 100g of chickpeas in a tall blender with yogurt, olive oil, tahini, 2-3 tablespoons of lemon juice, and a splash of water. Season the dressing with salt and pepper. Cook the pasta in salted water until al dente, strain through a sieve, and rinse under cold water. Drain the pasta and let it cool. Wash, trim, and chop the broccoli, then blanch in boiling salted water for 3-4 minutes. Rinse the broccoli in a sieve under cold water and let it drain. Heat a little oil in a pan and stir-fry the broccoli for a few minutes, then let it cool. Halve the tomatoes. In a bowl, mix the pasta, broccoli, tomatoes, and remaining chickpeas with the dressing. Let the salad stand for a short while and season with salt, pepper, and lemon juice.