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Fusilli Pasta Salad with Chickpeas & Feta
FODMAPEVERYDAY.COM16Ingredients
20Minutes
390Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar (or apple cider vinegar)
- 1 Tbsp. Dijon mustard
- kosher salt
- freshly ground black pepper
- 12 oz. fusilli pasta (low FODMAP, such as that made from rice flour)
- 15.5 oz. chickpeas (drained, rinsed and drained again)
- 1/2 lb. feta (I like sheep’s milk but you can use any kind, drained and cubed)
- 1/2 cherry tomatoes (dry pint, halved)
- 1/4 cup scallions (finely chopped, green parts only)
- 4 cucumbers (small Persian style, 9 to 10 ounces total/255 g to 280 g)
- 1 orange bell pepper (cored, seeded and cut into bite sized pieces)
- 1/3 cup fresh dill (finely chopped)
- 2 Tbsp. chopped fresh mint (finely)
- kosher salt
- freshly ground black pepper
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium690mg29% |
| Potassium480mg14% |
| Protein14g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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