Chickpea Penne Salad

IMG_1042.jpg

Full of fresh vegetables, arugula, and protein rich beans and chickpea pasta, this dish is naturally gluten-free and the perfect side dish at your BBQs this summer!

FOR THE SALAD

 

INGREDIENTS:

  • 3 cups cooked chilled chickpea pasta

  • 2 cups chickpeas

  • 3-4 cups fresh arugula

  • 1 small cucumber, thinly sliced

  • 3 small sweet peppers, chopped into 1/2 inch pieces

  • 2 small rainbow carrots, thinly sliced

  • 4 radishes, thinly sliced

  • 1 stalk celery, thinly sliced

  •  

FOR THE VINAIGRETTE

 

INGREDIENTS:

  • 1 lemon, juice and zest

  • 1/ 4 cup olive oil

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • Salt and pepper, to taste

 

TO MAKE THE VINAIGRETTE

Put all the ingredients into a small container with a lid and shake well before using.

 

TO MAKE THE SALAD

Combine all of the ingredients in a large bowl. Add the vinaigrette and toss

gently.

Nutrition Facts

Servings 6.0

Amount Per Serving

calories 269

% Daily Value *

Total Fat 12 g 18 %

Saturated Fat 2 g 8 %

Monounsaturated Fat 0 g

Polyunsaturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg 0 %

Sodium 418 mg 17 %

Potassium 467 mg 13 %

Total Carbohydrate 35g 12 %

Dietary Fiber 10 g 38 %

Sugars 3 g

Protein 11 g 22 %

Vitamin A 31 %

Vitamin C 54 %

Calcium 13 %

Iron 16 %

 

 


Recipe adapted from: https://thefeedfeed.com/lorindabreeze/chickpea-rotini-salad