In a Pickle Pasta Salad

2 c. dry whole wheat macaroni, cooked, drained, and cooled

2 15-oz cans no-salt-added cannellini beans, Great Northern beans, or chickpeas, rinsed and drained, with aquafaba reserved

1/2 c. dill pickle juice

1/4 c. tahini

2 T. lemon juice

1/2 t. sea salt

1/4 t. freshly ground black pepper

2 c. packed chopped kale leaves

1 c. thinly sliced celery

1 medium Gala apple, cored and finely chopped

3/4 c. thinly sliced baby dill pickles

1/2 c. finely chopped red onion

2 T. chopped fresh dill or 1 T. dried dill

Cook macaroni per package directions; drain and set aside to cool.

For dressing, in a blender combine drained beans,1/4 c. of the aquafaba, pickle juice, tahini, lemon juice, salt, and pepper. Cover and blend until smooth and creamy. Taste and add more aquafaba, pickle juice, and/or lemon juice to reach desired flavor and consistency.

In a large bowl, combine kale leaves, celery, apple, dill pickles, onion, and dill. Pour dressing over and stir to combine. Add paste and stir until well coated. Top with additional fresh dill if desired. 

Makes 8 cups.

Adapted from forksoverknives.com.