12 ounces pasta, I used gluten free brown rice pasta
1 (15 ounce) can chickpeas, drained and rinsed (optional, but good for some extra protein)
1 small red pepper, chopped
1½ cup cherry tomatoes, cut in half
1½ cup chopped cucumber, I used a hothouse cucumber
½ cup kalamata olives, cut in half
½ cup thinly sliced red onion
2 tablespoons chopped dill
Red pepper flakes, to taste

Creamy Tahini Sauce:
⅓ cup tahini
⅓ cup water
Juice of one lemon, about 4 tablespoons
2 cloves garlic, minced
½ teaspoon salt