Chickpea Pasta Salad with Oranges - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Bright citrus brings a refreshing flavor to this less traditional pasta salad. Chickpeas hold up nicely in the fridge if you need to store it. For the best texture, choose your favorite in-season citrus. Clementines or blood oranges would be excellent in place of navel oranges at the right time of year.



  • ¼ cup red wine vinegar
  • ¼ cup orange juice
  • 1 Tbsp. canola oil
  • 1 clove garlic, minced
  • ½ tsp. rosemary
  • 1 tsp. oregano
  • 1 tsp. basil
  • ¼ tsp. black pepper


  • 4 oz. rotini
  • 1 cup diced red bell pepper
  • ½ cup sliced green onion
  • 2 (¼ oz.) cans black olives, drained
  • ¾ cup broccoli florets
  • 1 (15 oz.) can garbanzo beans, rinsed and drained
  • 2 navel oranges, segmented and halved


  1. Whisk together dressing ingredients and set aside.
  2. Cook pasta according to package directions and drain.
  3. In a large bowl, combine all salad ingredients. Toss with dressing and let chill before serving (1 hour).
Nutritional analysis per serving: Calories 190; Total Fat 4.5g (6% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 190mg (8% DV); Total Carbohydrate 32g (12% DV); Dietary Fiber 5.5g (21% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 7g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 8% DV; Molybdenum 100% DV; Vitamin C 80% DV; Folate 35% DV.
Recipe by Guiding Stars at
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