Are Garbanzo Beans Healthy?

Yes! They are a good source of protein (25 grams per can), fiber and nutrients. This article by Healthline.com titled 10 Health and Nutrition Benefits of Chickpeas goes into detail if you want to learn more.

Is Chickpea good for weight loss?

Yes! Chickpeas are full of protein and will keep you full longer, which can help with not overeating.

Can I use a store bought salad dressing instead?

Of course! No judgement from this busy mom. I personally have used the Olive Garden Italian and it is super good! You will need about 1/2 cup of store bought dressing.

High Protein Pasta Salad - Simply Made Eats

Name: High Protein Pasta Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Greek
Ingredients: 8 ounces of Gemelli pasta, medium shells, or rotini (1/2 a bag); 15 ounce can of garbanzo beans or chickpeas (rinsed and drained); 1/2 of an English cucumber, diced medium; 3/4 cup yellow onion, diced medium (about 1/2 an onion); 1/4 cup roasted red peppers, drained and diced medium; 1/4 cup kalamata olives, halved; 6 slices of Genoa salami, sliced into 6-8 squares each; 1/4 cup mild pepperoncinis, seeds and stems removed and cut into small slices; 1 cup feta cheese, crumbled; 1/8 cup balsamic vinegar; 1/8 cup olive oil; 1/4 cup mayonnaise; juice from 1/2 a lemon; 1 teaspoon dijon mustard; 1 teaspoon oregano; 1/4 teaspoon salt; 1/8 teaspoon black pepper

Description

This High Protein Pasta Salad is packed with Greek flavor and so simple to make! It has added protein from the garbanzo beans and feta and is great for meal prepping. You gotta try this one!

Ingredients

Scale

8 ounces of Gemelli pasta, medium shells, or rotini (1/2 a bag)
15 ounce can of garbanzo beans or chickpeas (rinsed and drained)
1/2 of an English cucumber, diced medium
3/4 cup yellow onion, diced medium (about 1/2 an onion)
1/4 cup roasted red peppers, drained and diced medium
1/4 cup kalamata olives, halved
6 slices of Genoa salami, sliced into 6-8 squares each
1/4 cup mild pepperoncinis, seeds and stems removed and cut into small slices
1 cup feta cheese, crumbled

Dressing:

1/8 cup balsamic vinegar
1/8 cup olive oil
1/4 cup mayonnaise
juice from 1/2 a lemon
1 teaspoon dijon mustard
1 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon black pepper

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Instructions

In a large pot, boil water and cook the pasta according to the directions on the package until al dente.
Make the dressing: In a medium bowl or pyrex dish, whisk together the olive oil, balsamic vinegar, lemon juice, mayonnaise, dijon mustard, salt, pepper and oregano. Place in the fridge until assembly.
Once the pasta is al dente, firm when bitten into, transfer to a colander and rinse with cold water. Shake the colander to remove the excess water.
Place the strained pasta into the serving dish. Add in the chickpeas (also known as garbanzo beans), kalamata olives, pepperoncini, salami, cucumber, onion, and roasted red peppers. Toss to combine.
Remove the salad dressing from the fridge and pour over the pasta salad. Toss to combine. Refrigerate for 15 minutes or up to overnight.
Top with feta cheese before serving and enjoy!

Equipment

Cutting Board

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Large Pot

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wusthof knife

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Notes

Watch the pasta well and don't overcook it. It should be close to al dente in texture, which means firm when bitten into.
Rinse, drain and dry the chickpeas before adding into the pasta salad to avoid a lot of extra juices. Remove as much of the juices from the olives and peppers as well.

Prep Time: 10 minutes
Cooling/Refridgerate: 15 minutes
Cook Time: 15
Category: salad
Method: stovetop
Cuisine: Greek