Double-Chickpea Mediterranean Pasta Salad

1. 1

   Cut the red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces. Put the chopped vegetables into a large bowl. Add the chickpeas, goat cheese, olives, and onion.

2. 2

   Whisk the olive oil and saffron together in a small bowl. Stir in the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini.

3. 3

   Grind the lemon balm, basil, parsley, and thyme in a mortar until coarse. Add the pine nuts and grind to a chunky paste. Whisk the saffron-oil mixture until blended, then pour it over the vegetable-cheese mixture. Cover and refrigerate.

4. 4

   Bring a large pot of lightly salted water to a boil. Add the fusilli, stir once, and cook until just tender yet firm to the bite, 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil; do not rinse. Spread the pasta in a single layer on a large baking sheet and let it cool, at least 20 minutes.

5. 5

   Add the cooled pasta to the vegetable mixture. Gently toss to coat. Be careful not to stir the pasta as it might fall apart.

• Calories 176.41 kcal — Moderate 9%
• Protein 6.24 g — Moderate 12%
• Carbohydrate 16.89 g 6%
• Total Fat 9.85 g — Moderate 13%
• Saturated Fat 4.2 g ▲ High 21%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 14.83 mg ⌄ Low Source 5%
• Sodium 367.76 mg — Moderate 16%
• Dietary Fiber 4.05 g — Moderate 14%
• Total Sugars 1.08 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 146.19 mg — Moderate 11%
• Iron 0.75 mg ⌄ Low Source 4%
• Potassium 97.73 mg ⌄ Low Source 2%
• Vitamin A 71.52 mcg ⌄ Low Source 8%
• Vitamin C 2.11 mg ⌄ Low Source 2%
• Vitamin D 0.1 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅