Simple Pasta Chickpea Salad Recipe: With the help of our delicious mustard dressing, this chickpea pasta salad recipe is reminiscent of the Mediterranean cuisine; it is crisp, colorful, crunchy, and a little bit on the spicy side. In addition to being a fantastic choice for meal preparation, picnics, and potlucks, it may also be consumed as a nutritious dinner or a speedy lunch. I even had it for breakfast the other day since I was craving it so badly.
Simple Pasta Chickpea Salad Recipe
It is ideal to use this recipe during the spring, summer, and early autumn seasons. Not only is it delicious, but it is also rich in a variety of vitamins, antioxidants, and plant-based protein, all of which are derived from healthful foods. It is the ideal combination to make you feel filled and nourished, from a nutritional point of view, to combine chickpeas with pasta (high quality Italian pasta made from 100% semolina or durum wheat, not white flour noodles).
Ingredients
- 4 oz protein plus pasta, can use: regular pasta, chick pea pasta, gluten free pasta, or whole wheat pasta
- 4 cups vegetable broth
- 1 cup chickpeas, canned, drained and rinsed
- 2 cups cucumbers, chopped
- 2 cups cherry tomatoes, halved
- 1/2 cup red onion, chopped
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh mint, chopped
Vinaigrette
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/2 lemon, juiced
- 2 tsp honey
- 1 tsp dried oregano
- 1.5 tsp kosher salt
- 4 cloves garlic, minced
- fresh cracked pepper
Instructions
Start by bringing the broth to a boil in a small sauce pan that you have prepared. Cook the pasta until it is soft after adding it. Pasta should be drained and then set aside. It is recommended that you chop the cucumber, tomatoes, and red onion in the interim. Prepare the herbs by chopping them.
Also see ;- 3 Tomato Planting Mistakes To AvoidÂ
The chickpeas should be drained and rinsed.mMix all of the ingredients for the vinaigrette together in a small bowl. Put the chickpeas, tomatoes, cucumber, red onion, and herbs into a large mixing bowl. Add the pasta that has been prepared previously.
Vinaigrette should be added and then tossed to blend. If you want to season it, taste it. Please season with salt and pepper to taste.
Nutrition
- Serving:Â 2cups
- Â Calories:Â 298kcal
- Carbohydrates:Â 45g
- Â Protein:Â 10g
- Â Fat:Â 9g
- Saturated Fat:Â 1g
- Polyunsaturated Fat:Â 1g
- Â Monounsaturated Fat:Â 5g
- Â Sodium:Â 1840mg
- Potassium:Â 453mg
- Fiber:Â 7g
- Â Sugar:Â 12g
- Vitamin A:Â 1042IU
- Â Vitamin C:Â 30mg
- Â Calcium:Â 65mg
- Iron:Â 2mg
Notes
For up to three days, any leftovers can be stored in the refrigerator in a container that is airtight.
