Chickpea Pasta Salad is a Picnic Season Winner

Ready in: 45 minutes
Servings: 4
Vegetarian
Very Popular

Ingredients

  • 1 6-oz jar quartered artichoke hearts
    Canned and Jarred
  • 1/8 tsp black pepper
    Spices and Seasonings
  • ¾ cup chickpeas, drained and rinsed
    Pasta and Rice;Canned and Jarred;Ethnic Foods
  • 1 cup dry elbow macaroni
    Pasta and Rice
  • ½ cup crumbled feta cheese
    Cheese
  • ½ cup chopped olives
    Canned and Jarred
  • 1 tsp dried oregano
    Produce;Spices and Seasonings
  • 1/8 tsp red pepper flakes
    Spices and Seasonings
  • pinch of sea salt
    Spices and Seasonings
  • 4 sundried tomatoes, chopped
    Canned and Jarred;Produce

Steps

  • Cook pasta in boiling salted water until al dente.
  • Drain and set aside.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.Season with a pinch of salt and pepper to taste.
  • Serve immediately or keep in the fridge for up to five days.

Nutrition

  • Calories: 307.18  cal  (15.36%)
  • Fat: 11.81  g  (18.17%)
  • Saturated Fat: 3.76  g  (23.53%)
  • Carbohydrates: 39.47  g  (13.16%)
  • Sugar: 4.46  g  (4.96%)
  • Cholesterol: 16.69  mg  (5.56%)
  • Sodium: 653.4  mg  (28.41%)
  • Protein: 10.87  g  (21.74%)
  • Selenium: 26.36  µg  (37.66%)
  • Manganese: 0.7  mg  (35.07%)
  • Fiber: 5.25  g  (21.02%)
  • Phosphorus: 189.45  mg  (18.94%)
  • Folate: 67.68  µg  (16.92%)
  • Calcium: 138.82  mg  (13.88%)
  • Copper: 0.27  mg  (13.36%)
  • Vitamin B2: 0.21  mg  (12.45%)
  • Vitamin A: 619.59  IU  (12.39%)
  • Vitamin C: 10.12  mg  (12.27%)
  • Iron: 2.15  mg  (11.92%)
  • Magnesium: 43.48  mg  (10.87%)
  • Zinc: 1.56  mg  (10.4%)
  • Vitamin B6: 0.19  mg  (9.4%)
  • Potassium: 259.99  mg  (7.43%)
  • Vitamin B1: 0.11  mg  (7.39%)
  • Vitamin E: 0.89  mg  (5.95%)
  • Vitamin B3: 1.18  mg  (5.92%)
  • Vitamin B12: 0.32  µg  (5.28%)
  • Vitamin B5: 0.47  mg  (4.69%)
  • Vitamin K: 4.42  µg  (4.21%)

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