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Roasted Vegetable Pasta Salad (Vegan!)
DETOXINISTA12Ingredients
50Minutes
470Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 red bell pepper (sliced and seeds removed)
- 8 oz. Brussels sprouts (sliced in half)
- 1/2 red onion (sliced)
- 3 Tbsp. extra virgin olive oil (divided)
- 8 oz. pasta (fusili, I use brown rice pasta to keep it gluten-free)
- 2 Tbsp. red wine vinegar
- 2 Tbsp. tahini (raw, if possible)
- 1 clove garlic (minced)
- 1 tsp. dried basil
- 1/2 tsp. fine sea salt
- freshly ground black pepper
- 1 1/2 cups chickpeas (cooked, or 1 15-oz. can, rinsed and drained)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium550mg23% |
| Potassium600mg17% |
| Protein15g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate70g23% |
| Dietary Fiber9g36% |
| Sugars5g |
| Vitamin A30% |
| Vitamin C150% |
| Calcium10% |
| Iron20% |
* 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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