Tahini Ramen Salad

Ingredients

• 12 ounces dry ramen noodles (or four 3-ounce individual packages, seasoning packets discarded or reserved for another use)
• 6 tablespoons tahini
• 6 tablespoons extra-virgin olive oil
• ¼ cup distilled white vinegar
• 2 tablespoons minced ginger
• 2 tablespoons sweet miso
• 1 tablespoon minced garlic
• Kosher salt and black pepper
• 1 (15-ounce) can chickpeas, rinsed
• 4 cups thinly sliced vegetables (such as yellow bell pepper, cucumbers, radishes and snap peas)
• ½ cup thinly sliced scallions

Preparation

1. In a medium pot of boiling water, cook the ramen noodles according to package directions until al dente. Drain, rinse under cold water until cool, then drain well; transfer to a large bowl.
2. In a small bowl, combine tahini, oil, vinegar, ginger, miso, garlic and ¼ cup of water. Season with salt and pepper and whisk until smooth.
3. Add ½ cup of the dressing to the noodles, season and toss to coat. Add chickpeas, sliced vegetables scallions and remaining dressing; season and toss to coat. Serve at room temperature or chilled.