Directions:
- Cook the pasta until al dente. Drain and set aside.
- Heat up a large pot of salted water to boiling. Place the broccolini stems in the boiling water. Return to boil and cook for 2-3 minutes, just until the stems are crisp-tender.
- Drain the broccolini and rinse with cold water to halt the cooking process. Drain well again.
- In a large serving bowl combine the broccolini with the cooked pasta. Gently stir in the chickpeas and *walnut pieces.
- Whisk together the dressing ingredients in a small non-reactive bowl.
- Pour dressing over the broccoli-pasta mixture. Toss gently to coat.
- Squeeze the lemon juice over the salad and serve or cover and chill.
- *NOTE: If you choose to serve the salad cold, stir in the walnuts just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.35 Kcal (1383 kJ) | ||
| Calories from fat | 192.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.36g | 33% | |
|---|---|---|---|
| Cholesterol | 6.8mg | 2% | |
| Sodium | 1311.8mg | 55% | |
| Potassium | 70.63mg | 2% | |
| Total Carbs | 24.33g | 8% | |
| Sugars | 3.78g | 15% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 10.43g | 21% | |
| Vitamin C | 134.4mg | 224% | |
| Iron | 1.6mg | 9% | |
| Calcium | 93.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 100.22 Kcal (420 kJ) | ||
| Calories from fat | 58.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.48g | 33% | |
|---|---|---|---|
| Cholesterol | 2.06mg | 2% | |
| Sodium | 397.97mg | 55% | |
| Potassium | 21.43mg | 2% | |
| Total Carbs | 7.38g | 8% | |
| Sugars | 1.15g | 15% | |
| Dietary Fiber | 0.59g | 8% | |
| Protein | 3.16g | 21% | |
| Vitamin C | 40.8mg | 224% | |
| Iron | 0.5mg | 9% | |
| Calcium | 28.3mg | 9% | |
* 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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