Healthy Meal Prep
Chickpea-on-Chickpea Pasta Salad Recipe

Chickpea-on-Chickpea Pasta Salad

Description

Chickpea pasta is tossed with marinated vegetables, goat cheese, and chickpeas then dressed in a gourmet saffron-infused herb pesto to make this potluck-perfect salad.

Ingredients

  • 1 (6.5 ounce) jar roasted red peppers, 1 tablespoon liquid reserved
  • 1 (6 ounce) jar sun-dried tomatoes packed in oil, 1 tablespoon liquid reserved
  • ½ (12 ounce) jar marinated eggplant strips, 1 tablespoon liquid reserved
  • 1 (3.25 ounce) container pickled Greek pepperoncini, 1 tablespoon liquid reserved
  • 2 cups chickpeas, drained and rinsed
  • 1 cup goat cheese marinated in olive oil, drained
  • 1 cup pitted kalamata olives, drained
  • ½ cup red onion, diced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground saffron
  • ⅛ cup fresh lemon balm
  • ⅛ cup fresh basil leaves
  • ⅛ cup fresh parsley
  • 1 tablespoon chopped fresh thyme
  • ⅛ cup pine nuts
  • 1 (10.5 ounce) package chickpea fusilli
  • 1 tablespoon extra-virgin olive oil

Instructions


  1. Cut red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces. Place cut vegetables in a large bowl. Add chickpeas, goat cheese, olives, and onion.
  2. Whisk olive oil and saffron together in a small bowl. Add the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini.
  3. Grind lemon balm, basil, parsley, and thyme in a mortar until coarse. Add pine nuts and grind into a chunky paste. Whisk the saffron-oil mixture until combined; pour over the vegetable-cheese mixture. Cover and refrigerate.
  4. Bring a large pot of lightly salted water to a boil. Add fusilli, stir once, and boil until just tender yet firm to the bite, 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil; do not rinse. Spread pasta into a single layer on a large baking sheet and let cool, at least 20 minutes.
  5. Add cooled pasta to the vegetable mixture. Gently toss to coat. Be careful not to stir the pasta as it might fall apart.

Add comment

Nutritional Information

Chickpea-on-Chickpea Pasta Salad

Servings Per Recipe: 16
Calories: 239.9
% Daily Value *
protein: 14 %
carbohydrates: 7 %
exchange other carbs:
dietary fiber: 16 %
sugars:
fat: 111 %
saturated fat: 13 %
cholesterol: 2 %
vitamin a iu: 15 %
niacin equivalents: 7 %
vitamin b6: 13 %
vitamin c: 35 %
folate: 7 %
calcium: 3 %
iron: 7 %
magnesium: 8 %
potassium: 7 %
sodium: 26 %
thiamin: 4 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved