Creamy Chickpea and Pasta Salad
Chickpea and Pasta Salad is the kind of side dish that quietly steals the show. Full of fresh vegetables and protein-packed chickpeas, it’s hearty enough to be a main meal, but right at home at summer barbecues too. With plant-based protein and all the goodness of a proper summer salad, this one’s as easy to love as it is to make.
Ingredients
- 180 g pasta like fusilli, farfalle or penne
- 1 x400g (14oz) can chickpeas a.k.a. garbanzo beans
- 90-100 g mayonnaise
- 1 tablespoon mango chutney
- juice of ½ lime about 1 tbsp
- 1 tablespoon mild curry powder
- ¼-½ teaspoon chilli flakes red pepper flakes
- 120 g cucumber diced
- 120 g lettuce shredded
- 1 bell pepper diced
- 30 g raisins or sultanas
Instructions
- Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain and set aside to cool to room temperature.
- While the pasta cooks, drain the chickpeas and rinse them under cold water. Shake off any excess water and set aside.
- In a large mixing bowl, stir together the mayonnaise, mango chutney, lime juice, curry powder and chilli flakes until smooth.
- Add the cooled pasta, chickpeas, diced bell pepper, cucumber, shredded lettuce and raisins to the large bowl.
- Mix everything well until the cooked pasta and veggies are fully coated in the dressing.
- Season with salt and black pepper to taste.
Nutrition
Calories: 556kcalCarbohydrates: 99gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 7mgSodium: 400mgPotassium: 690mgFiber: 8gSugar: 13gVitamin A: 2343IUVitamin C: 82mgCalcium: 67mgIron: 3mg
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