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CHICKPEA AND SPINACH PASTA SALAD
18

CHICKPEA AND SPINACH PASTA SALAD

NUTRITION
HEALTHY RECIPES
Dec 25, 2024

CHICKPEA AND SPINACH PASTA SALAD

This Chickpea and Spinach Pasta Salad is a nutrient-packed, refreshing dish perfect for a light lunch or dinner. The whole wheat pasta provides a hearty base, while chickpeas boost protein. Fresh spinach contains essential vitamins and minerals, making it a wholesome choice. A simple dressing of olive oil, lemon juice and a sprinkle of salt and pepper ties it all together for a burst of flavour. Quick and easy to prepare, this salad is satisfying and healthy, making it an ideal choice for a balanced and plant-based meal.

RECIPE CATEGORY

Lunch, Dinner, Snack, Entrée, Side

SERVING SIZE

1 serving

CUISINE

Mediterranean, Californian, Middle Eastern, Mediterranean

PREPARATION/TECHNIQUES

No-Cook, Quick & Easy, One-Pot Wonders, 5 Ingredients or Less, Prepared in Advance

OCCASION/HOLIDAY

Weeknight Dinner, Quick Lunch, Picnic, Family Gathering, Summer, Spring, Party, Light Lunch, Potluck

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, High Fibre, Healthy, Low Cholesterol, Low Fat, Kid-Friendly, Quick & Easy, Organic

DISH TYPE

Pasta Salad, Vegan Entrée, Cold Salad, Side Dish, Snack

INGREDIENTS

  • 50g whole wheat pasta, cooked
  • 50g canned chickpeas, drained
  • 50g fresh spinach
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • Salt & pepper, to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 280
  • Protein: 9g
  • Fat: 9g
  • Carbohydrates: 42g
  • Fibre: 8g
  • Sodium: 120mg
  • Vitamin A: 60% of the daily recommended intake
  • Vitamin C: 20% of the daily recommended intake

PREPARATION

  • Cook The Pasta: Boil whole wheat pasta according to package instructions, drain it, and let it cool slightly before assembling. The pasta provides a filling base for the salad.
  • Prepare The Chickpeas: Drain and rinse the canned chickpeas to remove excess sodium. Chickpeas add protein and a slightly nutty texture.
  • Chop The Spinach: Roughly chop fresh spinach leaves to add a refreshing, nutrient-packed green element to the salad. Spinach offers a nice crunch and boosts its nutritional value.
  • Make The Dressing: Mix olive oil and lemon juice in a small bowl, adding salt and pepper to taste. This simple dressing adds a light, tangy flavour to the salad.
  • Combine The Ingredients: Toss the cooked pasta, chickpeas, and spinach in a large bowl. Drizzle the olive oil and lemon dressing on top and mix until evenly coated.

PREP TIME

5 minutes

COOKING TIME

10 minutes (for the pasta)

TIPS

  • Serve Cold Or Warm: Enjoy this pasta salad warm or chill it in the fridge for a refreshing cold salad.
  • Batch Prep: Double the ingredients for meal prep. This pasta salad stores well in the fridge and can be eaten over the next few days.
  • Add Extra Vegetables: For more colour and texture, toss in cherry tomatoes, cucumber slices, or bell peppers.
  • Use A Different Grain: You can substitute the pasta with quinoa or couscous for a lighter, gluten-free option.

VARIATIONS

  • Add Cheese: Sprinkle in some crumbled feta or grated parmesan for a richer flavour.
  • Increase Protein: Add grilled chicken, tofu, or a boiled egg to boost protein.
  • Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
  • Herbs: Add fresh herbs like basil or mint to enhance the salad’s freshness.

PREPPING AND STORAGE

  • Fridge Storage: Store the salad in an airtight container in the refrigerator for up to 3 days.
  • Freezing: This pasta salad doesn’t freeze well due to the spinach and chickpeas, but you can prepare the pasta and chickpeas ahead of time and freeze them separately.

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