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Greek Pasta Salad with Roasted Chickpeas
RICKI HELLER16Ingredients
50Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 tomato (seeded and chopped)
- 1 red onion (small, sliced thin)
- 1/2 cup Kalamata olives (chopped)
- 1 cup artichoke hearts (canned, drained, rinsed and quartered)
- 6 cloves garlic (minced, more or less to taste)
- 1 1/2 Tbsp. fresh oregano (or 1-1/2 tsp/7.5 ml dried)
- 2 Tbsp. extra-virgin olive oil (preferably organic)
- 1 1/2 Tbsp. red wine vinegar (for ACD, use apple cider vinegar)
- 1 Tbsp. balsamic vinegar (or apple cider vinegar)
- 1 1/2 cups chickpeas (cooked, about 1 can, drained and rinsed)
- 2 tsp. Greek seasoning
- 1 tsp. garlic powder
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. fine sea salt (if you cook your own beans you may want to add more)
- 1/4 tsp (1 ml) fresh ground pepper (fresh)
- 8 oz. gluten-free pasta
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium700mg29% |
| Potassium530mg15% |
| Protein13g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber10g40% |
| Sugars5g |
| Vitamin A8% |
| Vitamin C25% |
| Calcium10% |
| Iron25% |
* 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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