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Chickpea Pasta Salad

Chickpea Pasta Salad Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 people
Calories 281kcal
Author Lauren Budd Levy MS, RDN, CSR, FNKF

Equipment

  • 1 Mixing bowl
  • 1 6 quart sauce pan
  • 1 collander

Ingredients

  • 3 cups Macaroni cooked
  • 1 small Yellow onion
  • 1/4 tsp Garlic minced
  • 1/3 cup Tahini
  • 1 tbsp Lemon pepper
  • 1 tbsp Maple syrup
  • 1 tbsp White vinegar
  • 0.5 pint Cherry tomato
  • 1 cup Kale
  • 1 whole Red bell pepper
  • 2 large Celery stalks
  • 1 can Chickpeas no salt added

Instructions

  • Boil Pasta and set aside.
  • Dice yellow onion, tomato, bell pepper, celery and kale. When chopping kale, remove and thick veins.
  • Mix all wet ingredients and seasoning in a small bowl (minced garlic, tahini, maple syrup, white vinegar, and lemon pepper) and set aside.
  • Combine pasta and veggies. Pour on well-mixed dressing mixture and combine.
  • Let pasta salad rest in refrigerator until serving. Mix up pasta salad prior to serving.

Nutrition

Serving: 1cup | Calories: 281kcal | Carbohydrates: 42g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 94mg | Potassium: 384mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1325IU | Vitamin B1: 0.05mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 0.2mg | Vitamin B6: 0.1mg | Vitamin C: 21mg | Vitamin E: 0.4mg | Vitamin K: 47µg | Calcium: 119mg | Copper: 0.1mg | Folate: 20µg | Iron: 3mg | Manganese: 1mg | Magnesium: 24mg | Phosphorus: 230mg | Selenium: 19µg | Zinc: 1mg
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