Creamy Chickpea Pasta Salad

Chickpea Pasta Salad Recipe

Chickpea Pasta Salad

Lauren Budd Levy
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This low-sodium, vegan pasta salad is great for any backyard BBQ. Like most pasta salads, making it ahead and letting it cool in the refrigerator brings out its taste. This is a great kidney-friendly option.
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Total Time: 45 minutes
Servings: 6 people
Serving Size:1 cup


Calories:281 kcal
Carbs:42 g
Sodium:94 mg
Potassium:384 mg
Phosphorus:230 mg
Protein:11 g
Fiber:6 g


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


  • 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


  • 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.


This pasta salad has a great taste and is very colorful. By using no-added salt canned chickpeas the sodium is very low. 

Full Nutrition

Nutrition Facts
Chickpea Pasta Salad
Amount Per Serving (1 cup)
Calories 281 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.1g
Sodium 94mg4%
Potassium 384mg11%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 6g7%
Protein 11g22%
Vitamin A 1325IU27%
Vitamin B1 0.05mg3%
Vitamin B2 0.1mg6%
Vitamin B3 1mg5%
Vitamin B5 0.2mg2%
Vitamin B6 0.1mg5%
Vitamin C 21mg25%
Vitamin E 0.4mg3%
Vitamin K 47µg45%
Calcium 119mg12%
Copper 0.1mg5%
Folate 20µg5%
Iron 3mg17%
Manganese 1mg50%
Magnesium 24mg6%
Phosphorus 230mg23%
Selenium 19µg27%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Lauren Budd Levy (23)

Lauren is a renal dietitian since 2009. Owner/Founder of Happy Health Nutrition and a plant-based eater; Lauren believes kidney health is a lifestyle and not a diet. Kidney disease impacts all aspects of life and food choices are vitally important for kidney health.

Lauren enjoys working with people, experimenting with recipes, and finding ways that healthy choices feel attainable, sustainable, and enjoyable.

Lauren works to take the frustration and confusion out of the renal diet and empower people to follow a kidney-friendly lifestyle.

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2 thoughts on “Creamy Chickpea Pasta Salad”

  1. When you list the recipe’s nutritional value, can you list the “net” phosphorous content too? Since < 50% of the phosphorous in chickpeas is absorbed, would the " net" value of phosphorous be < 150 mg?

    • Hi, thanks for your comment. You are absolutely correct that the phosphorus in chickpeas is not fully absorbed; however, there is no standard guide when it comes to understanding the absorption rates of certain foods for calculating the nutrition values of recipes. Lots of things can affect how much we absorb of any one nutrient in a food. We love your mindset!

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