With the freshness of spring and the colours around, this salad comes with full of nutrients. Just a simple mix of garbanzo beans with some pasta makes it full of fibre and nutrition and becomes a meal in itself.
The little salty and tangy flavour of feta cheese along with juicy peppers makes this salad tastes awesome with just on its own. The colours makes it very fresh and the pasta and chickpea makes it quite filling.
Garbanzos are a good source of fibre and also helps in reducing the bad cholesterol. In addition to this, it also helps in controlling sugar levels. Its been advised 1/3 cup a day, eveyday, would lead to a healthy you!
I’ve used whole wheat pasta here which adds more fibre to the salad. You could replace by gluten free pasta, of you desire.
The peppers are fresh and are good in many vitamins and are good antioxidants.
Feta cheese provides many healthy nutrients but it is also very high in saturated fat and sodium, thus I’ve used in small quantity. One can replace with tofu if they would really like to avoid to this cheese. You do get fat free feta cheese as well.
▪ 1/2 cup garbanzo (chickpeas)
▪ 1/2 cup pasta of your choice
▪ 1/2 cup mix peppers, finely chopped
▪ 1/4 cup spring onion (optional – I haven’t used in this one)
▪ 1/4 cup Feta cheese
▪ 1 teaspoon sliced olives
▪ 2 teaspoon fresh basil leaves, randomly choppes or crushed basil leaves
▪ 1 teaspoon olive oil
▪ 1 teaspoon lemon juice
▪ Salt to tate
▪ Soak garbanzo beans overnight and boil next morning untill done. You could use a canned one if you like. I prefer to boil at home.
▪ Boil pasta as per the packing instructions, drain and refresh in cold water and add little oil to it.
▪ Allow the beans and pasta to little cool down and bring at a room temperature.
▪ Mix the beans and the pasta, add peppers
▪ Mix olive oil and lemon juice together and add to the salad.
▪ Season with salt to taste and add fresh basil or dried basil leaves.
▪ Add feta cheese and olives and mix lightly
▪ Serve chilled!!