Healthy Grilling

Pasta Salad with Chickpeas

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Pasta Salad with Chickpeas
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Health Score:
6,6 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 12 h. 25 min.
Ready in
Calories:
521
calories
Calories

Healthy, because

Even smarter

Nutritional values

The paprika supplies and with a lot of immune strengthening vitamin C. Chick peas are rich in vegetable protein, making the legume an important source, especially for vegetarians.

For a higher fibre content, whole grain fusilli or other whole grain pasta can be processed. This makes you feel full longer and keeps the intestines healthy.

1 each contains
(Percentage of daily recommendation)
Calorie521 kcal(25 %)
Protein12.31 g(13 %)
Fat20.26 g(17 %)
Carbohydrates69.5 g(46 %)
Sugar added0 g(0 %)
Roughage3.37 g(11 %)
Vitamin A85.19 mg(10,649 %)
Vitamin D0 μg(0 %)
Vitamin E0.38 mg(3 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.05 mg(5 %)
Niacin1.13 mg(9 %)
Vitamin B₆0.25 mg(18 %)
Folate51.7 μg(17 %)
Pantothenic acid0.19 mg(3 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C79.33 mg(84 %)
Potassium579.91 mg(14 %)
Calcium68.72 mg(7 %)
Magnesium28.7 mg(10 %)
Iron3.51 mg(23 %)
Iodine1.34 μg(1 %)
Zinc0.56 mg(7 %)
Saturated fatty acids4.22 g
Cholesterol10 mg

Ingredients

for
4
Ingredients
300 grams Fusilli
2 red Bell pepper
1 green chili pepper
80 grams chickpeas
½ bunch Sage
1 onion
1 tablespoon clarified butter
½ cup dry white wine
2 tablespoons Red wine vinegar
4 tablespoons olive oil
salt
freshly ground peppers
1 tablespoon finely chopped parsley
How healthy are the main ingredients?
chickpeasolive oilSageparsleyonionsalt

Preparation steps

1.

Soak the chickpeas in water overnight. Cook over low heat for about 2 hours and drain.

2.

Cook the pasta in boiling salt water until al dente. Drain (catching 1/2 cup cooking water).

3.

Rinse, halve and remove the seeds from the peppers.

4.

Cut the peppers into 1 cm cubes, and finely dice the chile pepper.

5.

Peel and finely chop the onion.

6.

Rinse the sage and shake dry. Pluck the sage from the stalks and cut into strips.

7.

Sweat the onions in hot butter until translucent. Add the diced peppers and chile. Saute breifly, seasoning with salt and pepper. Pour in the wine, cover for 5 minutes. Uncover and simmer until the liquid evaporates. Stir in the sage strips and chickpeas.

8.

Mix the vinegar with salt and pepper. Gradually stir in the oil and pasta water.

9.

Mix all salad ingredients with the salad dressing. Sprinkle with parsley. Serve cold or warm.