Red Lentil Pasta Salad with Chickpeas
Made with mostly pantry staples, this Red Lentil Pasta Salad with Chickpeas is done in 20 minutes. It has a creamy roasted red pepper tahini dressing and is packed with protein.
Servings: 6
Calories: 346kcal
Ingredients
- 8 ounces red lentil rotini pasta
- 15 ounce can of garbanzo beans
- ½ cup chopped red pepper
- ½ cup marinated artichokes chopped
- ¼ cup black and green olives chopped
- 3 tablespoons capers
- ½ cup Roasted Red Pepper Tahini Dressing
- 2 teaspoons red pepper flakes
- Salt and pepper
Instructions
- Cook pasta according to directions. Drain and let cool.
- Combine garbanzo beans, red pepper, artichokes, olives, capers, red pepper flakes, salt, and pepper in a bowl.
- Add pasta and red pepper tahini dressing. Stir to combine.
Notes
This recipe will last up to 5 days in an airtight container in the fridge.
Nutrition
Calories: 346kcal | Carbohydrates: 51g | Protein: 11g | Fat: 9g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 302mg | Potassium: 340mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1415IU | Vitamin C: 49.3mg | Calcium: 57mg | Iron: 3.4mg
