Pasta and Chickpea Salad
Recipe: #15514
November 02, 2014
Categories: Salads, Vegetable Salad, Beans, Chickpeas/Garbanzo, Cucumber, Diabetic, Kosher, Low Cholesterol, Non-Dairy, Vegan, Vegetarian, more
"From Australian BH&G Diabetic Living and their lunchbox special. NOTE - this dish can be made the night before and kept in an airtight container ready to go."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (506.1 g)
- Calories 711.4
- Total Fat - 14.1 g
- Saturated Fat - 2.2 g
- Cholesterol - 12.5 mg
- Sodium - 271.1 mg
- Total Carbohydrate - 130.8 g
- Dietary Fiber - 23.6 g
- Sugars - 10.9 g
- Protein - 19.2 g
- Calcium - 87.6 mg
- Iron - 5.8 mg
- Vitamin C - 22 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Cook the pasta in a small saucepan of boiling water following the packet directions and then drain and rinse under cold water and then drain well and transfer to an airtight container.
Step 2
Add chickpeas, corn, cucumber, capsicum, pesto and parsley to the pasta and season with pepper and toss the combine.
Tips
No special items needed.
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