Chickpea Pasta Salad
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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Servings: 6 people
Serving Size:1 cup
Nutrition
Calories:281 kcal
Carbs:42 g
Sodium:94 mg
Potassium:384 mg
Phosphorus:230 mg
Protein:11 g
Fiber:6 g
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.
Notes
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.
