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Pasta and Chickpea Salad (Ensalada de Pasta y Garbanzo)
Erica Dinho
5
from
20
votes
Print Recipe
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Course
Main Course
Cuisine
International
Servings
4
servings
Calories
317
kcal
Ingredients
1x
2x
3x
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
Instructions
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.
Nutrition
Calories:
317
kcal
Carbohydrates:
45
g
Protein:
8
g
Fat:
12
g
Saturated Fat:
2
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
8
g
Sodium:
5
mg
Potassium:
242
mg
Fiber:
2
g
Sugar:
3
g
Vitamin A:
89
IU
Vitamin C:
3
mg
Calcium:
24
mg
Iron:
1
mg
Keyword
bean salad
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