Nutritional Info

Nutrition Facts

Serving Size 1 (136g)

Calories 131
Calories from Fat 48 (36%)
Amount Per Serving %DIV
Total Fat 5.3g 8%
Saturated Fat 1g 5%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 4.6mg 2%
Sodium 547.9mg 24%
Potassium 52.4mg 1%
Total Carbohydrate 17.3g 6%
Dietary Fiber 0.7g 3%
Sugars 10.2g
Protein 3.5g 7%

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Chickpea, Broccoli And Pasta Salad

100% would make this recipe again!
Recipe Description
This hearty salad is easy to make, travels well and stays fresh for days. All great reasons to make it early in the week, and rely on it for brown bag lunches or when you are time crunched and need a quick dinner salad.  
Prep time
10 min
Cook time
0 min
Ready In
10 min


Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  pepper, freshly ground, or more to taste
1/2 Tablespoon(T)  kosher salt, or more to taste
1 Teaspoon(t)  marjoram, dried
2 Tablespoon(T)  extra virgin olive oil
1 Teaspoon(t)  dijon mustard
2 Teaspoon(t)  balsamic vinegar
2 Tablespoon(T)  red wine vinegar
6   cherry tomatoes, halved
1/4 Cup(c)  fresh parsley, chopped
1/4 Cup(c)  red onions, diced
2 Cup(c)  small broccoli florets, steamed until crisp tender
1 1/2 Cup(c)  cooked chickpeas, drained and rinsed
2 Cup(c)  cooked corkscrew shaped pasta



Toss together the pasta, chickpeas, broccoli, red onions, parsley and cherry tomatoes. In a small bowl, whisk together the remaining ingredients and pour over the salad. Toss to coat. Taste and adjust the salt and pepper, if desired. Serve at room temperature.


Additional notes

Potluck Hit

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