Directions:
- Cook pasta according to package directions.
- In a blender, combine 1/2 cup of the chickpeas, the vegetable oil, the red wine vinegar, 1 T. of water, the salt, and the cayenne pepper.
- Pulse until smooth.
- Pour over pasta, stir in the other cup of chickpeas, the pepper, and the celery.
- Stir and chill!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.21 Kcal (528 kJ) | ||
| Calories from fat | 47.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 8% | |
|---|---|---|---|
| Sodium | 247.73mg | 10% | |
| Potassium | 92.11mg | 2% | |
| Total Carbs | 16.28g | 5% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.7mg | 26% | |
| Calcium | 17.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 142.2 Kcal (595 kJ) | ||
| Calories from fat | 53.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 8% | |
|---|---|---|---|
| Sodium | 279.11mg | 10% | |
| Potassium | 103.77mg | 2% | |
| Total Carbs | 18.34g | 5% | |
| Sugars | 1.19g | 4% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 4.06g | 7% | |
| Vitamin C | 11.8mg | 17% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 5.3mg | 26% | |
| Calcium | 20.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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