Pasta Salad with Chickpeas
A fresh, zesty high-protein pasta salad
Servings
Cuisine
Category
Prep time
![Pasta Salad Pasta Salad Chickpeas](https://intelligentsugar.info/wp-content/uploads/2023/02/Pasta-Salad.jpg)
Ingredients
- 300g durum wheat pasta (e.g. short macaroni)
- 300g green beans
- 50g walnut kernels
- 100g pitted green olives
- 1 can chickpeas (approx. 260 g drained weight)
- ½ bunch chives
- ½ bunch parsley
- 300g yoghurt (3.5 % fat)
- 2 tbsp apple cider vinegar
- 2 tbsp aromatic olive oil
- 1 tsp konjac flour
- 1-2 tsp curry powder
- Salt & pepper
Instructions
- Cook the pasta according to the package instructions in plenty of boiling salted water until just al dente. Drain in a colander, rinse with cold water, drain well and leave to cool.
- Clean and wash the beans, chop as desired and cook covered in a little salted water until al dente, about 8 minutes. Coarsely chop the walnut kernels with a heavy knife or in a blitz chopper and toast in a small pan over medium heat until pleasantly fragrant.
- Cut the olives in half. Place the chickpeas in a colander, rinse in cold water and drain. Add the beans and drain them as well.
- Wash the chives and parsley, shake dry and cut into small rolls or chop. Mix the herbs with the yogurt, vinegar, olive oil and konjac flour, season with curry powder, salt and pepper.
- In a bowl, mix the cold pasta with the olives, chickpeas and beans. Divide among four plates or in four bowls, pour the dressing over. Sprinkle the walnut kernels on top.
Nutrition Facts per 100g
Energy | 143 Kcal |
---|---|
Protein | 6.9g |
Fat | 6.3g |
Saturates | 2.0g |
Carbohydrate | 14.9g |
Starch | 7.3g |
Sugars | 5.6g |
Of which Erythritol | 1.5g |
Fibre | 3.3g |
Salt | 0.8g |