Aegean Pasta Salad recipe is from The 4-Ingredient Vegan by Maribeth Abrams with Anne Dinshah. Available from

American Vegan Society Aegean Pasta SaladExcellent source of iron - from chickpeas
Iron helps transport oxygen in your body. It also plays an important role in DNA synthesis and metabolic processes.

Yield: 4 servings

8 oz. elbow macaroni or penne
1 can (15.5 oz.) chickpeas, rinsed and drained
1 jar (6.5 oz.) Marinated artichoke hearts, drained and chopped
½ cup roasted red bell pepper, chopped
2 Tbs vegan mayonnaise
2 Tbs extra-virgin olive oil
Salt and ground black pepper

Cook macaroni in boiling water until tender. Drain.
Combine all of the ingredients in a mixing bowl and mix well. Add the macaroni to the salad. Stir gently until thoroughly combined. Refrigerate for at least 2 hours before serving.

Tip: Roasted red bell pepper are available in jars or cans at most supermarkets. You can also roast your own peppers. (see Roasted Bell Pepper recipe in The 4-ingredient Vegan) 

Nutritional Information: 519 Kcal, carbohydrates: 77 g, protein: 18 g, fat: 16 g.

Aegean-Pasta-Salad Nutrition Facts