Healthy Chickpea and Vegetable Pasta Salad (20 min): This light pasta salad with chickpeas, vegetables, and protein is healthy. Protein pasta, chick peas, cucumber, cherry tomatoes, red onion, and fresh herbs make up this dish.
Olive oil, red wine vinegar, fresh lemon juice, fresh garlic, fresh herbs, and oregano make up the flavorful vinaigrette.
Because of the protein in the chick peas and protein pasta, this meal is entirely vegetarian and provides ample filling calories on its own. If you like, you can also serve it with shrimp or another lean protein.
A healthy vegetarian dish
Despite being entirely vegetarian, this dish contains chick peas and protein-rich protein pasta.
Aside from that, this salad is full of vegetables and other healthy ingredients, making it filling and delicious. Its bright and crisp flavor profile makes it a great dish for the summer or for meal prepping a lunch that doesn’t need to be reheated during the week. Covered, this dish keeps very well in the refrigerator.
This vegetarian dish is great as a meal on its own, or you can add a protein to make it more filling. For a meal that is well-balanced, this salad goes well with shrimp or light grilled chicken breast.
Using a protein pasta
Since the feast is vegan, I decided to utilize the Protein+™ Farfalle | Barilla pasta. It is multi-grain and contains lentils, peas, and chickpeas as plant-based protein, but it tastes like regular pasta.
This pasta doesn’t taste different, but because it has more plant-based protein, each serving has more protein and fiber than regular pasta.
What you will need to make this pasta salad
pasta protein
1. For a fun pasta salad, I used the Farfalle shape, but any shape will do.
2. Alternately, you can use regular pasta; however, the macros will change.
3. Utilizing a protein pasta like this offers you the chance to add extra protein, fiber and different supplements to this dish, since there is no meat protein utilized here.
broth of vegetables
The pasta is cooked in a flavorful vegetable broth for this recipe, which ensures that it has flavor without adding calories.
1.cherry tomatoes
2. shallot
3. legumes
The best choice is canned chickpeas, drained and rinsed.
Healthy Chickpea and Vegetable Pasta Salad (20 min)
1. This variety of cucumber is my favorite because the skin is not tough and doesn’t need to be peeled.
2. One huge cucumber functions admirably, or two more modest ones.
3. chopped fresh basil
4. sliced fresh mint
5. Due to its particular flavor profile, this is optional but recommended.
6. oleic acid
7. apple cider vinegar
8. lemon juice
9. honey
10. The vinaigrette gains a little sweetness from this.
11. rosemary
12. legitimate salt
13. sprigs of garlic
How to make healthy chickpea and vegetable pasta salad
Begin by heating up the pasta in the vegetable stock (this will guarantee that the pasta gets extraordinary flavor all along!). In a small saucepan, bring the vegetable broth to a boil before adding the pasta. Cook the pasta until it is al dente. Channel the pasta and put away.
Chop the cucumber, tomato, red onion, and herbs in the meantime. Rinse the chickpeas off with water. Add the cooked pasta, drained and rinsed chickpeas, chopped vegetables, and herbs to a large bowl. Pour the vinaigrette over the other ingredients by combining them in a small bowl. Taste for seasoning and toss to combine.
Store canvassed in the cooler. Serve at room temperature or cold. As the salad sits in the fridge and the ingredients marinate in the vinaigrette, the flavors will intensify.
Equipment
- small dishpan 2. large bowl for mixing
Ingredients
- Use regular pasta, chickpea pasta, gluten-free pasta, or whole wheat pasta in place of the protein powder.
2. Four cups of veggie broth
3. 1 cup canned, drained, and rinsed chickpeas
4. Two cups of chopped cucumbers
5. Half a cup of cherry tomatoes
6. 1/2 cup red onion, hacked
7. 2 tablespoons chopped fresh basil
8. 1 tbsp new mint, hacked
Vinaigrette
- Olive oil, 2 tbsp.
2. 2 teaspoons of red wine vinegar
3. Juiced one half lemon
4. 1/4 cup honey
5. One teaspoon dried oregano
6. 1 teaspoon kosher salt
7. 4 cloves garlic, minced
8. cracked fresh pepper
Instructions
- Bring the broth to a boil in a small sauce pan.
- Cook the pasta until tender by adding it.
- Channel the pasta and put away.
- Chop the cucumber, tomatoes, and red onion in the meantime.
- Cut the herbs up. Rinse the chickpeas off with water.
- In a small bowl, combine the ingredients for the vinaigrette.
- In a large mixing bowl, combine the cooked pasta, chickpeas, tomatoes, cucumber, red onion, and herbs.
- Add the vinaigrette and throw to consolidate.
- Check the seasoning.
- If desired, add salt and pepper.
Nutrition
Serving: 2cups | Calories: 298kcal | Starches: 45g | Protein: 10g | Fat: 9g | Immersed Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1840mg | Potassium: 453mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1042IU | L-ascorbic acid: 30mg | Calcium: 65mg | Iron: 2mg
