Food & Health

Chickpea Pasta Salad

Serving Size: 1 cup
Makes: 13 Servings

Source of: Potassium
Good Source of: Fibre
Excellent Source of: Vitamin C, Folate
Vegetarian

Ingredients

1 L
cooked corkscrew pasta, drained and cooled
4 cups
1- 540 mL can
chickpeas, rinsed and drained
1- 19 fl oz can
375 mL
chopped celery
1 1/2 cups
375 mL
shredded carrots
1 1/2 cups
2
sweet red peppers, chopped
2
4
green onions, finely chopped
4
50 mL
crumbled feta cheese
1/4 cup
75 mL
light Greek salad dressing
1/3 cup


Directions

IN a large bowl, combine pasta, chickpeas, celery, carrot, red pepper, onion and feta. Toss lightly to mix well.

ADD dressing to pasta mixture and toss to coat well. Serve. Pasta mixture can be made a day in advance. Keep in fridge overnight and toss salad with dressing before serving.

Nutrition Facts

Based on a serving of 1 cup

Energy: 149 calories
Protein: 5 g
Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 3 mg
Carbohydrates: 27 g
9%
Fibre: 4 g
16%
Sodium: 227 mg
9%
Potassium: 262 mg
Vitamin C: 40 mg
67%
Folate: 103 mcg
47%
Calcium: 52 mg
5%
Iron: 2 mg
11%
Calories from Fat:
12%





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