Chickpea Penne Salad

Submitted by Anna Pippin, MSHN

Full of fresh vegetables, arugula, and protein rich beans and chickpea pasta, this dish is naturally gluten-free and the perfect side dish at your BBQs this summer!

FOR THE SALAD

INGREDIENTS:
3 cups cooked chilled chickpea pasta
2 cups chickpeas
3-4 cups fresh arugula
1 small cucumber, thinly sliced
3 small sweet peppers, chopped into 1/2 inch pieces
2 small rainbow carrots, thinly sliced
4 radishes, thinly sliced
1 stalk celery, thinly sliced

FOR THE VINAIGRETTE

INGREDIENTS:
1 lemon, juice and zest
1/ 4 cup olive oil
1 teaspoon dijon mustard
1 teaspoon honey
Salt and pepper, to taste

TO MAKE THE VINAIGRETTE
Put all the ingredients into a small container with a lid and shake well before using.

TO MAKE THE SALAD
Combine all of the ingredients in a large bowl. Add the vinaigrette and toss gently.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 269
% Daily Value *
Total Fat 12 g 18 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 418 mg 17 %
Potassium 467 mg 13 %
Total Carbohydrate 35g 12 %
Dietary Fiber 10 g 38 %
Sugars 3 g
Protein 11 g 22 %
Vitamin A 31 %
Vitamin C 54 %
Calcium 13 %
Iron 16 %

Recipe adapted from: https://thefeedfeed.com/lorindabreeze/chickpea-rotini-salad

Anna Pippin, MSHN
Anna Pippin, MSHNOwner of Holistic Nutrition Coach, LLC.
Anna lives in Lyme and is the owner of Holistic Nutrition Coach, LLC.. She believes one can heal from eating whole, nutritious foods and it is her passion to help and support others on their own path to nutritional wellness. Visit her website at www.holisticnutritioncoach.org.

If you have a recipe you would like to share, please reach out to shelby@cclyme.org. 

Shelby Wood
Manager of Program Development
CommunityCare of Lyme
Shelby@cclyme.org
802-468-7776