Satisfying Vegan Food

Pasta Salad with Chickpeas and Capers

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Pasta Salad with Chickpeas and Capers

Pasta Salad with Chickpeas and Capers - Pasta salad with a Mediterranean touch.

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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
411
calories
Calories

Healthy, because

Even smarter

Nutritional values

Chinese and Australian scientists found out in studies that chickpeas can bring the blood sugar level into balance: The pulses contain a large amount of digestive fibre that keeps blood sugar levels low and ensures long lasting satiety. At the same time, attacks of ravenous appetite are prevented.

Capers are part of everyday cooking in Mediterranean countries. Here the pickled flower buds are rather a delicacy and are appreciated for their tangy, pleasantly bitter and slightly hot taste. Pickled capers can be kept in the refrigerator for some time as long as they are covered with liquid.

1 serving contains
(Percentage of daily recommendation)
Calorie411 kcal(20 %)
Protein13 g(13 %)
Fat11 g(9 %)
Carbohydrates63 g(42 %)
Sugar added0 g(0 %)
Roughage9 g(30 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E4.5 mg(38 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.5 mg(36 %)
Folate77 μg(26 %)
Pantothenic acid0.8 mg(13 %)
Biotin5.9 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C94 mg(99 %)
Potassium574 mg(14 %)
Calcium99 mg(10 %)
Magnesium80 mg(27 %)
Iron2.9 mg(19 %)
Iodine5 μg(3 %)
Zinc1.9 mg(24 %)
Saturated fatty acids1.7 g
Uric acid132 mg
Cholesterol0 mg

Ingredients

for
6
Ingredients
400 grams Pasta (such as Creste di Gallo)
salt
5 tablespoons olive oil
250 grams chickpeas
100 grams dried tomatoes (in oil)
1 Cucumber
4 scallions
2 red Bell pepper
1 bunch Arugula (about 80 grams)
3 tablespoons white balsamic vinegar
1 tablespoon lemon juice
1 pinch sugar
peppers
1 tablespoon Caper (from a jar)
How healthy are the main ingredients?
Pastasaltolive oilchickpeastomatoCucumber

Preparation steps

1.

Cook the pasta in boiling salt water according to the package instructions until al dente. Drain, rinse and mix with 2 tablespoons of oil. Allow to cool.

2.

Drain the chickpeas in a sieve, rinse with cold water and drain. Drain the tomatoes and cut into strips.

3.

Peel the cucumber and halve lengthwise. Remove the seeds and dice. Rinse and slice the scallions into rings. Rinse, halve and cut the peppers into strips. Rinse, spin dry and coarsely chop the arugula.

4.

Mix the remaining oil with the balsamic vinegar and lemon juice. Season with salt, sugar and pepper. Mix all of the prepared ingredients and capers. Season with the dressing and serve.