Chickpea-Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
4 cups (1 L) cooked corkscrew pasta, drained and cooled1-19 oz can (540 mL) chickpeas, rinsed and drained 11⁄2 cups (375 mL) celery, chopped 11⁄2 cups (375 mL) carrot, coarsely shredded11⁄2 cups (375 mL) sweet red pepper, chopped 4 green onions, finely chopped 1⁄4 cup (50 mL) feta cheese, crumbled 1/3 cup (75 mL) light Greek salad dressing
1) In a large bowl, combine pasta, chickpeas, celery, carrot, red pepper, onion and feta. Toss lightly to mix well.
2) 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.
Makes about 13 - 1 cup servings.
Number of Servings: 13
Recipe submitted by SparkPeople user LEEGOD.
2) 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.
Makes about 13 - 1 cup servings.
Number of Servings: 13
Recipe submitted by SparkPeople user LEEGOD.
Nutritional Info Amount Per Serving
- Calories: 161.1
- Total Fat: 3.4 g
- Cholesterol: 1.9 mg
- Sodium: 260.4 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 5.3 g
- Protein: 5.4 g
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