Ingredients and Weight:
- Chickpeas, canned (2 cans, 15 ounces each)
- Penne pasta (1 pound)
- Bell pepper, red (1 large, diced)
- Bell pepper, yellow (1 large, diced)
- Red onion (1 small, diced)
- Feta cheese, crumbled (1 cup)
- Kalamata olives, pitted (1/2 cup)
- Fresh parsley, chopped (1/4 cup)
- Lemon, zested and juiced (1)
- Olive oil (1/2 cup)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2/5 (Simple)
Preparation Method Steps:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and rinse under cold water.
- In a large bowl, combine chickpeas, pasta, bell peppers, red onion, feta cheese, olives, parsley, lemon zest, and lemon juice.
- Drizzle with olive oil and season with salt and pepper to taste. Mix well.
Nutritional Information:
Per serving (1 cup):
- Calories: 280
- Fat: 12 grams
- Carbohydrates: 38 grams
- Protein: 15 grams
Dish Characteristics:
- Vegetarian
- Fresh and flavorful
- Perfect for summer gatherings
- Can be made ahead of time
User Comments:
- "This salad is so delicious and refreshing. The flavors are so well-balanced."
- "I love how easy this salad is to make. It's perfect for a quick and easy weeknight meal."
- "The feta cheese and olives add such a nice touch to this salad. It's definitely one of my new favorites."
Special Precautions and Tips:
- Be sure to rinse and drain the chickpeas well to remove any excess salt.
- If gewünschte, you can add other vegetables to the salad, such as tomatoes, cucumbers, or zucchini.
- This salad can be served immediately or chilled for later.
