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Chickpea Pasta Salad

Servings: 8 (as a side)

​Ingredients: 
  • 4 ounces tri-color rotini
  • 1 15oz can chickpeas, rinsed & drained
  • 1/3 cup celery, chopped
  • 1/2 cup carrot, finely chopped
  • 1/2 cup red bell pepper, chopped
  • 2 scallions, chopped
  • 2 Tablespoons mayo
  • 3 Tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1/4 teaspoon Italian seasoning

Instructions: 
  • Cook pasta according to package directions.  Drain and immediately rinse under cold water until pasta is cooled. 
  • Combine pasta, beans, celery, carrot, red pepper and onions in medium bowl. 
  • Combine mayo, balsamic vinegar, mustard, pepper, salt & Italian seasoning in small bowl and mix well.  
  • Pour dressing over salad and toss to coat.  
  • Cover & refrigerate overnight (can eat immediately - but much better if let to sit overnight!).

Nutrition Info Per Serving (1/2 cup): 
Calories 156.3
Total Fat 3.5 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.2 g
Cholesterol 0.9 mg
Sodium 533.9 mg
Potassium 171.9 mg
Total Carbohydrate 26.7 g
Dietary Fiber 3.8 g
Sugars 1.5 g
Protein 5.0 g
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