Directions:
- Combine oil, vinegar, garlic, salt, thyme, and oregano in a large bowl, whisking to combine.
- Add chickpeas, hominy and mozzarella cubes and stir to combine.
- Cover and refrigerate for as long as you can to let the flavors combine (or let it sit out just while the pasta cooks- it will still tasty).
- Cook the pasta shells according to package directions.
- Drain and rinse in cold water.
- Add pasta to the marinated ingredients, stirring to combine.
- Eat hot, warm, room temperature, or cold (the salad makes great leftovers), sprinkling each serving with the optional Parmesan cheese separately.
- Note: As you can imagine, this recipe could have many, many different vegetables added to it and many different cheeses would make tasty additions.
- I sometimes add olives, grape tomatoes, scallions, etc.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.29 Kcal (931 kJ) | ||
| Calories from fat | 90.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.05g | 15% | |
|---|---|---|---|
| Cholesterol | 10.47mg | 3% | |
| Sodium | 974.98mg | 41% | |
| Potassium | 70.29mg | 1% | |
| Total Carbs | 17.29g | 6% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 16.39g | 33% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1mg | 6% | |
| Calcium | 433.2mg | 43% | |
| Amount Per 100 g | |||
| Calories | 150.58 Kcal (630 kJ) | ||
| Calories from fat | 61.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 15% | |
|---|---|---|---|
| Cholesterol | 7.09mg | 3% | |
| Sodium | 660.44mg | 41% | |
| Potassium | 47.61mg | 1% | |
| Total Carbs | 11.71g | 6% | |
| Sugars | 2.09g | 12% | |
| Dietary Fiber | 1.1g | 7% | |
| Protein | 11.1g | 33% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.7mg | 6% | |
| Calcium | 293.5mg | 43% | |
* 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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