Chick Pea & Pasta Salad
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
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
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