Pasta and chickpea salad with garlic and mustard dressing

Difficulty: 1/5

Preparation and cooking time: 20 minutes

Servings: 4

Cost per serving: $1.75 (total cost: $7.00)

Cost per 2000 kcal: $8.24

Nutrition facts per serving
CALORIES PER SERVING (kcal): 422         (calories in whole recipe: 1688)
Proteins	35%	20.0g	Protein: lysine	49%	1.0g
			Protein: methionine	32%	0.3g
			Protein: isoleucine	47%	0.8g
Carbohydrates	58%	76.2g	Fibers	40%	15.4g
			Net carbs	n/a	60.8g
			Sugars	n/a	12.0g
Fats	10%	7.1g	Omega-3	12%	0.2g
			Omega-6	12%	2.2g
			Saturated fats	n/a	0.8g
Vitamin B1	25%	0.3mg	Vitamin B2	19%	0.2mg
Vitamin B3	30%	4.8mg	Vitamin B5	21%	1.1mg
Vitamin B6	36%	0.5mg	Folate	33%	132.2μg
Vitamin A	6%	57.1μg	Vitamin C	110%	99.8mg
Vitamin E	11%	1.8mg	Vitamin K	60%	73.1μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	19%	192.8mg	Copper	86%	0.8mg
Iron	55%	4.4mg	Magnesium	32%	131.7mg
Manganese	128%	2.9mg	Phosphorus	48%	339.7mg
Potassium	12%	654.2mg	Selenium	93%	51.2μg
Zinc	27%	3.0mg	Sodium to taste

Ingredients:

FOR THE SALAD

• 500g whole-wheat pasta
• 1 diced yellow bell pepper
• 1 diced red bell pepper
• 1 diced cucumber
• 2 cups shredded radicchio
• 240g rinsed and drained chickpeas

FOR THE DRESSING

• 1 cup soy yogurt
• 2 tbsp lemon juice
• 1/2 tsp mustard powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

• Cook the pasta according to package instructions. Drain and rinse under cold water.
• In the meantime, put all of the dressing ingredients in a small bowl and whisk together. Set aside.
• In a large bowl, combine all of the salad ingredients and the dressing. Mix until every vegetable and pasta is coated with the dressing.

Serving:

Place a generous serving of the salad on a plate. Top with fresh parsley, and sprinkle freshly cracked black pepper.