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Chickpea Pasta Salad

DIETS: LC VG VT

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 (vegan, if desired)
  • 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
*I am not a doctor.  The information on this platform is not a claim to treat, cure, prevent or diagnose any illness.  These remedies are intended to aid the healing process within your body (in correlation with existing traditional treatments).  Please talk to your family doctor before trying any natural remedies (especially if you are pregnant, nursing, or on prescription medication).  
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