Pasta and Chickpea Salad
Created by ImPat on November 2, 2014
- Servings: 1
- Prep Time: 10m
- Cook Time: 15m
- Recipe #15514
Ingredients
- 25 grams dry pasta (dried 1/2 cup)
- 125 grams garbanzo beans (chickpeas, rinsced and drained)
- 125 grams corn kernels (rinsed and drained)
- 1 cucumber (Lebanese, small chopped)
- 1/4 red capsicums (chopped)
- 1 tablespoon pesto sauce (tomato)
- 1 tablespoon fresh chopped parsley
- Fresh ground black pepper
How to Make
-
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.
Nutritional Facts
- 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