Chickpea & Pasta Salad with Lemon-Chutney Dressing

Author: Sarah Bates | The Chef Next Door

Makes 6 servings


1 box Dreamfields Rotini

1 14 oz. can chickpeas, rinsed and drained

1/2 cup pine nuts

3 Tbsp finely chopped fresh parsley

For the dressing:

1/2 cup olive oil

2 medium lemons, juiced

1 1/2  Tbsp mango chutney

1 tsp kosher salt

1/2 tsp ground cumin

1/2 tsp black pepper

1/2 tsp minced garlic

Additional salt, pepper and fresh parsley, as needed 

Cook pasta according to package directions. Place pasta in large bowl. Add chickpeas; toss to combine. Set aside. 

Spray small skillet with light coating of nonstick cooking spray. Heat over low heat until hot. Add pine nuts; cook 10 minutes or until lightly browned, stirring frequently. Add toasted nuts and parsley to pasta; toss gently to combine.

Meanwhile, in small bowl, whisk together oil, lemon juice, chutney, salt, cumin, pepper and garlic. Add dressing to pasta; toss to coat well. Season with salt and pepper, as desired. Garnish with additional parsley, as desired. 

Bon Appetit!

Nutrition information (1/6 of recipe): 530 calories; 13 g protein; 62 g carbohydrates; 28 g total fat; 3 g saturated fat; 0 mg cholesterol; 410 mg sodium; 10 g total dietary fiber.