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