Pasta Salad with Chickpeas
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.
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 391 mg | (10 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 300 grams Fusilli
- 2 red Bell pepper
- 1 green chili pepper
- 80 grams chickpeas
- ½ bunch Sage
- 1 onion
- 1 Tbsp clarified butter
- ½ cup dry white wine
- 2 Tbsps Red wine vinegar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Tbsp finely chopped parsley
Preparation steps
Soak the chickpeas in water overnight. Cook over low heat for about 2 hours and drain.
Cook the pasta in boiling salt water until al dente. Drain (catching 1/2 cup cooking water).
Rinse, halve and remove the seeds from the peppers.
Cut the peppers into 1 cm cubes, and finely dice the chile pepper.
Peel and finely chop the onion.
Rinse the sage and shake dry. Pluck the sage from the stalks and cut into strips.
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.
Mix the vinegar with salt and pepper. Gradually stir in the oil and pasta water.
Mix all salad ingredients with the salad dressing. Sprinkle with parsley. Serve cold or warm.
