Pasta Salad with Chickpeas and Capers
Pasta Salad with Chickpeas and Capers - Pasta salad with a Mediterranean touch.
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.
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 57.1 μg | (95 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 574 mg | (14 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams Pasta (such as Creste di Gallo)
- salt
- 5 Tbsps 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 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 pinch sugar
- peppers
- 1 Tbsp Caper (from a jar)
Preparation steps
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.
Drain the chickpeas in a sieve, rinse with cold water and drain. Drain the tomatoes and cut into strips.
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.
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.
