Chickpea and Pasta Salad with Tomato Red Pepper Dressing
Salad
1 Serving
Adding beans to pasta salad lowers the glycemic index and adds loads of nutrients including fiber. If you are using canned beans, rinse them to remove excess salt. Be sure to cook the macaroni just to the al dente stage.
3/4 cup cooked chickpeas
3/4 cup cooked small shell pasta, al dente
1/2 cup chopped plum tomato
2 Tbsp chopped red or green bell pepper
1/4 cup chopped parsley
2 Tbsp black olives, slivered
2 Tbsp Tomato Red Pepper Salad Dressing (recipe below)
Tomato Red Pepper Salad Dressing
1 small (6 ounce) can of tomato paste
1 whole roasted red pepper or pimento from a jar
2 tablespoons red wine vinegar
2 tablespoons water
1 clove garlic, chopped
1 teaspoon dried basil
Combine all ingredients in a blender container. Blend until well mixed.
Nutritional Information:
Per serving:
478 calories
8 g total fat (1 g sat)
0 mg cholesterol
85 g carbohydrate
21 g protein
16 g fiber
290 mg sodium