Chickpea Pasta Salad


Makes 8 servings


4 ounces uncooked spinach rotini or fusilli
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1/3 cup finely chopped carrot
1/3 cup chopped celery
1/2 cup chopped red bell pepper
2 green onions with tops, sliced
3 tablespoons balsamic vinegar
2 tablespoons reduced-fat mayonnaise
2 teaspoons prepared whole-grain mustard
1/2 teaspoon black pepper
1/4 teaspoon dried Italian seasoning
Leaf lettuce


  1. Cook pasta according to directions, omitting salt; drain. Rinse under cold running water until cool; drain.
  2. Combine pasta, chickpeas, carrot, celery, bell pepper and green onions in medium bowl.
  3. Whisk together vinegar, mayonnaise, mustard, black pepper and Italian seasoning in small bowl until blended. Pour over salad; toss to coat evenly. Cover and refrigerate up to 8 hours.
  4. Arrange lettuce on individual plates. Spoon salad over lettuce.

Nutritional Information

Sodium 242 mg
Protein 5 g
Fiber 3 g
Carbohydrate 22 g
Cholesterol 1 mg
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 16 %
Calories 129

Dietary Exchange

Starch 1-1/2
Fat 1/2

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