18m$6.52Chickpea Pasta Lunch Salad
A plant-based, mild chilled lunchbox pasta salad with rotini, chickpeas, cherry tomatoes, cucumber, peas, and olive oil. It is colorful, budget-friendly, and easy to pack ahead.
- Energy
- 427 calories per serving
- Protein
- 14.4 g per serving
- Carbs
- 67.3 g per serving
- Fat
- 13.3 g per serving
- Sodium
- 576 mg per serving
Shopping options
Olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Black pepper
0.13 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
0%
Cherry tomatoes, quartered
1 Cup
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
53%
Dry rotini pasta made without egg
8 Ounce
Barilla Rotini Pasta, Quality Non-GMO and Kosher Certified Pasta
50%
Canned chickpeas, rinsed and drained
1 Can
La Preferida® Chick Peas
100%
Lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
Frozen peas
1 Cup
Kroger® Frozen Sweet Green Peas
42%
Garlic powder
0.25 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
1%
Fine salt
0.5 Teaspoon
Kroger® Salt
0%
Cucumber, diced
1 Cup
Cucumber
50%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- dry rotini pasta made without egg-8 oz
- canned chickpeas-1 can
- cherry tomatoes-1 cup
- cucumber-1 cup
- frozen peas-1 cup
- olive oil-3 tbsp
- lemon juice-1 tbsp
- fine salt-0.5 tsp
- garlic powder-0.25 tsp
- black pepper-0.13 tsp
Rinse and drain the chickpeas, quarter the cherry tomatoes, and dice the cucumber into small bite-size pieces.
Keep fingers tucked and the knife blade angled away while quartering tomatoes and dicing cucumber.
Bring a large pot of water to a boil, add the rotini, and cook on the stovetop for 8 to 10 minutes until tender. Add the frozen peas during the last 1 minute of cooking.
Use caution around boiling water and steam when adding pasta and peas.
Drain the pasta and peas in a colander, then rinse under cool water until chilled and shake off extra water.
Pour hot pasta and water slowly into the colander to avoid steam burns and splashing.
In a large bowl, stir together the olive oil, lemon juice, garlic powder, salt, and black pepper to make a mild dressing. Add the pasta, peas, chickpeas, tomatoes, and cucumber, then toss gently until coated.
Portion into lunch containers and refrigerate until packing. Pack with an ice pack to keep the salad chilled.
Keep the salad refrigerated and pack it with an ice pack to maintain safe chilled storage for lunchboxes.
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