Lemon chickpea pasta salad
Cooked pasta and chickpeas with fresh cucumber and tomato.
At a glance
Vegan · 15 minutes active preparation · Total time not confirmed · meal
Method range: 1–4 servings.
Contains: wheat. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.
Estimated per serving
- Energy
- 2016 kJ
- Protein
- 18.4 g
- Carbs
- 67.0 g
- Fat
- 11.3 g
- Iron
- 3.8 mg
- Calcium
- 102.9 mg
- Folate
- 124.3 µg
- Vitamin C
- 23.4 mg
* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.
Ingredients
Nutrition weights for 2 servings. Changing the batch size keeps the per-serving nutrition the same.
- Cooked egg-free wheat pasta, no added salt360 g
- Canned chickpeas, drained240 g
- Tomato180 g
- Cucumber, skin on160 g
- Lemon juice30 g
- Olive oil16 g
Method
- Use cooked egg-free pasta, cooled for immediate assembly; weigh the cooked pasta and drained chickpeas.
- Dice the washed tomato and cucumber.
- Toss with the pasta, chickpeas, lemon juice and oil. Divide into two portions.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
Nutrition
Macros and selected micronutrients. Select a nutrient to see which ingredients supply it.
| Nutrient | Amount | Reference comparison |
|---|---|---|
| 2016 kJ | — | |
| 18.4 g | — | |
| 11.3 g | — | |
| 13.2 g | 53%AI | |
| 67.0 g | — | |
| 103 mg | 10%RDI | |
| 8 µg | 5%RDI | |
| 3.8 mg | 21%RDI | |
| 0.54 µg | 23%RDI | |
| 124 µg | 31%RDI | |
| 23.4 mg | 52%RDI |
Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.
About this recipe
Editorially reviewed; not kitchen tested. Independently drafted and checked for ingredient/method consistency; not kitchen tested. Serving sizes are manual recipe portions, not personal requirements.
TraceMeal original recipes · Original TraceMeal text; nutrient data retain their source terms
Independently drafted for TraceMeal, September 2026. Editorially checked; not kitchen tested.
Calculation assumptions & recipe adaptations
Original TraceMeal instructions, developed for the September 2026 planning pilot. Editorial and food-mapping review only; not kitchen tested.
Quantities are edible grams in the stated ingredient condition. No extra salt or toppings are included. Missing nutrient values stay unreported.
- Cooked egg-free wheat pasta, no added salt: Weighed after cooking or draining.
- Canned chickpeas, drained: Weighed after cooking or draining.
- Tomato: Weighed edible quantity.
- Cucumber, skin on: Weighed edible quantity.
- Lemon juice: Weighed edible quantity.
- Olive oil: Weighed edible quantity. All measured oil is included in the estimate.
AFCD attribution, data & methods
Food matches used for nutrition
- Cooked egg-free wheat pasta, no added salt: Pasta, white wheat flour, boiled from dry, no added salt
- Canned chickpeas, drained: Chickpea, canned, drained
- Tomato: Tomato, common, raw
- Cucumber, skin on: Cucumber, common, unpeeled, raw
- Lemon juice: Juice, lemon
- Olive oil: Oil, olive