Tahini-Herb Pasta Salad Recipe - Los Angeles Times

Ingredients

• Kosher salt
• 1 small garlic clove
• 2 lemons
• 1/2 cup tahini
• 1 teaspoon Dijon mustard
• Freshly ground black pepper
• 1 pound ridged or curly pasta, such as rigatoni or cavatappi
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 cups leaves and tender stems from soft herbs, such as flat-leaf parsley, dill or mint
• 2 tablespoons toasted sesame seeds