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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.6
  • Total Fat: 3.4 g
  • Cholesterol: 4.8 mg
  • Sodium: 375.0 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 7.0 g
  • Protein: 10.2 g

View full nutritional breakdown of Chick Pea & Pasta Salad calories by ingredient
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Chick Pea & Pasta Salad

Submitted by: TAMRACLOVEC
Chick Pea & Pasta Salad

Introduction

Inspired from another recipe on this site, this dish is low in calories and fat, and high in protein! I threw this together with what I had on hand. A nice and easy pasta with garbanzo beans, cheese and fresh veggies!! Easily vegetarian by using veggie bouillon instead of chicken. Inspired from another recipe on this site, this dish is low in calories and fat, and high in protein! I threw this together with what I had on hand. A nice and easy pasta with garbanzo beans, cheese and fresh veggies!! Easily vegetarian by using veggie bouillon instead of chicken.
Number of Servings: 6

Ingredients

    2C whole wheat pasta, dry (rotini, penne, etc)
    EVOO spray
    1 medium onion, diced
    3 teaspoons Garlic, diced
    1C small baby carrots (if they are bigger than a pencil,
    cut in half or quarters lengthwise
    2C fresh/frozen broccoli florets
    15 oz can garbanzos, drained & rinsed (or 2C fresh
    cooked)
    1/2C water + 1/2 teaspoon chicken/veg lo-sodium
    bouillon
    1 teaspoon dried basil
    1/2 teaspoon dried oregano
    crushed red pepper, to taste
    black pepper, to taste
    Parmesan Cheese, grated, 1/2 cup



Directions

Bring a large pot of water to the boil for pasta. When ready, cook pasta according to package directions.

Meanwhile, spray a large heavy skillet with EVOO spray and heat over medium. Add the onion and sautee for about 3-5 minutes or until beginning to wilt. Add garlic, carrots and broccoli and sautee 2 minutes.

Add rinsed & drained garbanzos, water + bouillon (you may need to dissolve the bouillon first) and seasonings. Bring to a simmer, reduce to low and cover for 8-10 minutes, or until everything is hot and tender.

Remove cover and bring heat to medium. When all the water has boiled off, remove pan from heat, sprinkle with cheese, cover and allow cheese to melt while waiting for the pasta.

When the pasta is done, drain and place back into the pot. Add garbanzo & veggie skillet and toss well to mix.

Enjoy! Serve hot or chilled.

Serving Size: Makes 6 Servings, 1C each

Number of Servings: 6

Recipe submitted by SparkPeople user TAMRACLOVEC.






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