Pasta and Chickpea Salad (Ensalada de Pasta y Garbanzo)
Erica Dinho
Course Main Course
Cuisine International
Servings 4 servings
Calories 317 kcal
- ½ lb cooked elbows
- 1 can 15 oz chickpeas
- 1 pin grape tomatoes
- 1 cucumber chopped
- Basil to your taste
- Parmesan cheese
- Dressing
- Juice of 3 lemons
- 3 tablespoons olive oil
- ¼ teaspoon sugar
- 1 garlic clove finely chopped
- salt and pepper
Place the pasta in a bowl and add the tomatoes, cucumber and chickpeas.
To make the dressing: Whisk together the ingredients to emulsify.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
Calories: 317kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 5mgPotassium: 242mgFiber: 2gSugar: 3gVitamin A: 89IUVitamin C: 3mgCalcium: 24mgIron: 1mg