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🍝 Pasta salad with chickpeas, capers and sun-dried tomatoes

589 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat pasta (Creste di Gallo)
• salt
• 5 tbsp olive oil
• 250 g chickpeas (drained weight; can)
• 100 g sun-dried tomatoes in oil
• 1 cucumber
• 4 spring onions
• 2 red bell peppers
• 2 handfuls arugula (approx. 80 g)
• 3 tbsp white balsamic vinegar
• 1 tbsp lemon juice
• 1 pinch raw cane sugar
• pepper (from the mill)
• 1 tbsp capers

Instructions

1. 1. Cook the pasta in plenty of salted boiling water according to the package instructions until al dente.
2. 2. Drain the pasta in a colander and let it drain well.
3. 3. Toss the drained pasta with two tablespoons of oil.
4. 4. Allow the pasta with oil to cool down completely.
5. 5. Rinse the chickpeas under cold water and let them drain.
6. 6. Rinse the sun-dried tomatoes briefly and cut them into thin strips.
7. 7. Wash the cucumber, peel it and cut it in half lengthwise.
8. 8. Remove the seeds from the cucumber halves and dice the flesh.
9. 9. Wash the spring onions, trim them and cut them into thin rings.
10. 10. Wash the bell peppers, halve them and remove the seeds.
11. 11. Cut the deseeded bell peppers into thin strips.
12. 12. Wash the arugula and spin it dry.
13. 13. Roughly chop the dry arugula.
14. 14. Whisk the balsamic vinegar with the lemon juice and the remaining oil in a small bowl.
15. 15. Season the dressing mixture with salt, sugar and pepper to taste.
16. 16. Mix all prepared ingredients with the drained pasta and the capers.
17. 17. Place the finished salad on a plate and serve.

Nutrition per serving

• kcal: 589
• Protein: 22 g · Fett/Fat: 18 g · Carbs: 84 g