Greek Chickpea Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups dry elbow macaroni12 oz. chickpeas, drained and rinsed12-oz jar quartered artichoke hearts1 cup chopped olives2 tsp. dried oregano8 sundried tomatoes, chopped1 cup crumbled feta cheese1/4 tsp. red pepper flakes1/4 tsp. black pepper
1. Cook pasta in boiling salted water until al dente. Drain and set aside.
2. In a large bowl, combine the chickpeas, artichoke hearts (with oil from the jar), olives, sundried tomatoes, oregano, feta and red pepper flakes. Toss to combine. Add the cooled macaroni and toss again.
3. Season with a pinch of salt and pepper to taste.
4. Serve immediately or keep in the fridge for up to five days.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user REJOYCE429.
2. In a large bowl, combine the chickpeas, artichoke hearts (with oil from the jar), olives, sundried tomatoes, oregano, feta and red pepper flakes. Toss to combine. Add the cooled macaroni and toss again.
3. Season with a pinch of salt and pepper to taste.
4. Serve immediately or keep in the fridge for up to five days.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user REJOYCE429.
Nutritional Info Amount Per Serving
- Calories: 279.8
- Total Fat: 11.0 g
- Cholesterol: 25.2 mg
- Sodium: 892.2 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 5.4 g
- Protein: 10.6 g
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