Chickpea Pasta Salad
This chickpea pasta salad is hearty and nutritious, and absolutely packed with vibrant flavours and textures!
Calories: 551kcal
Ingredients
- 250 g (~ 1/2 lb) uncooked pasta (or 500g / ~ 1 lb cooked pasta)
- 130 g (~ 4 1/2 oz / ~ 1/2 cup) fresh basil pesto
- 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
- 1/2 red onion, diced
- 100 g (~ 1/2 cup) tinned sweetcorn
- 100 g (~ 3 1/2 oz) feta cheese, roughly crumbled
- 125 g (~ 4 1/2 oz) good quality cherry tomatoes, quartered
- 50 g (~ 1/3 cup) black olives, whole or sliced
- 60 g (~ 2 oz) fresh rocket (arugula)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil the pasta in plenty of water until cooked al dente, then drain. Rinse thoroughly in cold water to remove any starch - this helps to avoid clumping.
- Add the pesto to the cooked pasta, and mix thoroughly.
- Add the remaining ingredients, including salt and pepper to taste. Mix well to combine. Serve chilled.
Notes
Store any leftovers in an air-tight tub in the fridge for up to 3 days.
Nutrition
Nutrition Facts
Chickpea Pasta Salad
Amount Per Serving (1 portion)
Calories 551
Calories from Fat 177
% Daily Value*
Fat 19.7g30%
Saturated Fat 6.8g34%
Cholesterol 91mg30%
Sodium 677mg28%
Potassium 548mg16%
Carbohydrates 77.1g26%
Fiber 6.7g27%
Sugar 6g7%
Protein 23.9g48%
Calcium 327mg33%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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