Pasta Salad with Chickpeas

This vibrant Pasta Salad with Chickpeas is a refreshing and nutritious dish, perfect for a light lunch or a side at dinner. Packed with protein and fiber, it combines al dente pasta with hearty chickpeas and colorful vegetables, all tossed in a zesty lemon dressing.

Ingredients

• Pasta (fusilli or penne) - 100 grams
• Canned chickpeas - 240 grams (drained and rinsed)
• Cherry tomatoes - 100 grams (halved)
• Cucumber - 1 medium (diced)
• Red bell pepper - 1 medium (diced)
• Red onion - 1/4 (finely chopped)
• Fresh parsley - 2 tablespoons (chopped)
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Cook the pasta according to package instructions until al dente, then drain and rinse under cold water to cool.
2. In a large mixing bowl, combine the cooked pasta, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
3. In a separate small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and black pepper to create the dressing.
4. Pour the dressing over the pasta salad and toss gently to combine all the ingredients evenly.
5. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas, promoting muscle health.
• High in fiber, aiding digestion and helping maintain a healthy weight.

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