1/2 pound dry pasta, any shape
1 cup chickpeas, rinsed and drained
1 1/2 cups chopped spinach leaves
For the Dressing:
2 tablespoons finely chopped garlic scapes, or 1 clove garlic, peeled and finely minced
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon tahini
3 to 4 tablespoons water
Pinch red pepper flakes, to taste
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Kosher salt, to taste
Add pasta to a large pot of boiling salted water and cook according to package directions. Drain cooked pasta and return to pot. Stir in rinsed and drained chickpeas as well as baby spinach leaves. The residual heat of the pasta will cook spinach down a bit.
Make dressing by whisking together chopped garlic scapes or minced garlic, olive oil, fresh lemon juice, sesame paste, water, red pepper flakes, dried oregano, ground black pepper, and salt.
Toss pasta, spinach, and chickpeas with dressing and serve at room temperature.