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4 servings
25 min active time
25 min total time
4.0 (2 votes)
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Original
1 lb | |
1 Tbsp |
6 Tbsp from chickpea can | |
3⁄4 cup | |
3⁄4 tsp | |
1⁄2 tsp | |
1⁄2 tsp | |
1 cup | |
to taste |
6 oz (3 medium) | |
1⁄2 lb (6 medium) | |
4 oz (1/2 medium) | |
2 Tbsp | |
3 Tbsp | |
to taste |
30 oz |
Amount per serving
Daily %
Calories
1359
68%
Total Fat
72 g
93%
Cholesterol
2.3 mg
1%
Sodium
795 mg
35%
Total Carbohydrates
143 g
52%
Fiber
22 g
78%
Total Sugar
18 g
Proteins
38 g
76%
Calcium
245 mg
19%
Iron
8.6 mg
48%
Potassium
1176 mg
25%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Gather ingredients.
- 1Gather ingredients.
Pasta
- 1In a pot of boiling water, cook the macaroni for the duration specified on the box.
- 2Drain the pasta and dump in a large bowl. Add the olive oil and stir. Let it cool and refrigerate.
Sauce
- 1In a mason jar or medium bowl, place the aquafaba, plain yogurt, vinegar, onion powder and garlic powder.
- 2Using an immersion blender or whisk, stir the mixture.
- 3While stirring, slowly pour in the oil. Stir until it emulsifies and is creamy.
- 4Add salt and pepper to taste. Refrigerate.
Salad & Assembly
- 1Slice and dice the vegetables.
- 2Add the veggies to a medium bowl and mix.
- 3Add the rinsed chickpeas and the sauce to the bowl of pasta. Stir.
- 4Plate the pasta mixture with the salad as a side.
- 1Slice and dice the vegetables.
Published by Julien Amelot