Pasta Salad With Spinach, Garlic Scapes, Chickpeas, and Tahini

For Salad:1/2 pound dry pasta, any shape1 cup chickpeas, rinsed and drained1 1/2 cups chopped spinach leavesFor the Dressing:2 tablespoons finely chopped garlic scapes, or 1 clove garlic, peeled and finely minced3 tablespoons olive oil1 tablespoon fresh lemon juice1 tablespoon tahini3 to 4 tablespoons waterPinch red pepper flakes, to taste1/4 teaspoon dried oregano1/4 teaspoon freshly ground black pepperKosher salt, to tasteAdd 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.