Plat
Chickpea Pasta Salad
30 minPour 4Nutri-Score B€€
B
30 min
30 minChickpea Pasta Salad
recette de
Hailee Catalano
@haileecatalano
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
short pasta (cooked and cooled)Céréales250 g
cucumber (diced small)Fruits et légumes1 morceau
chickpeas (drained and rinsed)Épicerie240 g
feta (crumbled)Produits laitiers120 g- marinated artichokes (drained and chopped)Épicerie150 g
- sun-dried tomatoes (sliced)Épicerie60 g
- olives (sliced)Épicerie60 g
scallions (thinly sliced)Fruits et légumes4 morceaux
parsley (chopped)Fruits et légumes15 g- dill (chopped)Fruits et légumes10 g
Dijon mustardÉpicerie15 ml
honeyÉpicerie10 ml- lemon juice (freshly squeezed)Fruits et légumes30 ml
- red wine vinegarÉpicerie20 ml
olive oilÉpicerie90 ml
saltÉpices3 g
black pepper (freshly ground)Épices2 g
par portion
Nutrition
456kcal
- Glucides
- 44 g
- Protéines
- 11 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Marmite
Passoire
Saladier
Fouet
pas à pas
Préparation
- Étape 1
Cook the pasta
- Cook the pasta in salted boiling water until al dente.
- Drain and let it cool completely.
- Étape 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.
- Étape 3
Chop the herbs
- Thinly slice the scallions.
- Chop the parsley and dill.
- Étape 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.
- Étape 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.
- Étape 6
Chill and serve
- Serve right away, or chill in the fridge for the flavors to meld.
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