Chickpea Macaroni Salad
Brighten up your mealtime with this vibrant and satisfying Chickpea Macaroni Salad, a perfect fusion of nutrition and flavor! Featuring tender macaroni pasta, hearty chickpeas, and crisp, colorful vegetables like red bell pepper, cucumber, and red onion, this dish is a refreshing twist on the classic pasta salad. Tossed in a zesty, creamy dressing made with olive oil, mayonnaise, lemon juice, and Dijon mustard, every bite is bursting with tangy, savory goodness. Ready in just 30 minutes, this easy-to-make recipe is ideal for picnics, potlucks, or a quick, healthy lunch. Serve it chilled and let the fresh parsley and aromatic garlic powder add the perfect finishing touch to this crowd-pleaser. Looking for a high-protein, vegetarian pasta salad that’s as wholesome as it is delicious? Look no further!
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Recipe Information
Ingredients
- 250 grams macaroni pasta
- 400 grams cooked chickpeas (or canned, drained and rinsed)
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 0.5 medium red onion, finely chopped
- 2 tablespoons parsley, chopped
- 3 tablespoons olive oil
- 4 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the macaroni pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside.
In a large mixing bowl, combine the cooked chickpeas, diced red bell pepper, diced cucumber, finely chopped red onion, and chopped parsley.
In a separate small bowl, whisk together olive oil, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper to create the dressing.
Add the cooked and cooled macaroni to the bowl with the vegetables and chickpeas. Pour the dressing over the salad ingredients.
Toss gently until everything is thoroughly coated with the dressing. Adjust seasoning with additional salt or pepper, if needed.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2059 mg | 90% | |
| Total Carbohydrate | 331.6 g | 121% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 37.1 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2394 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
