Mediterranean Chickpea Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked pasta salad loaded with chickpeas, fresh vegetables, olives, and feta cheese tossed in a lemon-herb vinaigrette. Light, protein-rich, and full of Mediterranean flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 ounces chickpea pasta ((I used bow ties))
- 2 tablespoons fresh parsley (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 medium cucumber (diced)
- 1/2 red bell pepper (diced)
- 2 Roma tomatoes (cubed)
- 1 cup chickpeas (drained and rinsed)
- 1/2 cup feta cheese (crumbled)
- 1/2 cup kalamata olives (pitted and halved)
- 1/3 cup red onion (minced)
- 1/2 teaspoon salt
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 439mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 304mg
- Calcium
- 75mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 439MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.