Plato principal
Chickpea Pasta Salad
30 minPara 4Nutri-Score B€€
B
30 min
30 minChickpea Pasta Salad
receta de
Hailee Catalano
@haileecatalano
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
short pasta (cooked and cooled)Cereales250 g
cucumber (diced small)Frutas y verduras1 pieza
chickpeas (drained and rinsed)Despensa240 g
feta (crumbled)Lácteos120 g- marinated artichokes (drained and chopped)Despensa150 g
- sun-dried tomatoes (sliced)Despensa60 g
- olives (sliced)Despensa60 g
scallions (thinly sliced)Frutas y verduras4 piezas
parsley (chopped)Frutas y verduras15 g- dill (chopped)Frutas y verduras10 g
Dijon mustardDespensa15 ml
honeyDespensa10 ml- lemon juice (freshly squeezed)Frutas y verduras30 ml
- red wine vinegarDespensa20 ml
olive oilDespensa90 ml
saltEspecias3 g
black pepper (freshly ground)Especias2 g
por ración
Nutrición
456kcal
- Carbohidratos
- 44 g
- Proteínas
- 11 g
- Grasas
- 26 g
lo que usará
Utensilios
Olla
Escurridor
Bol
Varillas
paso a paso
Preparación
- Paso 1
Cook the pasta
- Cook the pasta in salted boiling water until al dente.
- Drain and let it cool completely.
- Paso 2
Prepare the salad ingredients
- Dice the cucumber, crumble the feta and drain the chickpeas.
- Chop the artichokes, sun-dried tomatoes and olives.
- Cut everything to a similar size as the pasta so each bite has a bit of everything.
- Paso 3
Chop the herbs
- Thinly slice the scallions.
- Chop the parsley and dill.
- Paso 4
Make the dressing
- Whisk the Dijon mustard with the honey.
- Add the lemon juice, red wine vinegar and olive oil.
- Season generously with salt and a good amount of pepper.
- Paso 5
Assemble the salad
- Combine the cooled pasta with the chickpeas, cucumber, feta, artichokes, sun-dried tomatoes, olives, scallions and herbs.
- Pour over the dressing and toss well to coat.
- Paso 6
Chill and serve
- Serve right away, or chill in the fridge for the flavors to meld.
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