Chickpea and Kraut Pasta Toss

Recipe by Deanna Segrave-Daly, RD, LDN



Cook time

15 min


  • 1 box (16 oz.) pasta shells or bowties

  • 2 tablespoons butter

  • 1 onion, chopped

  • 1 can (15 oz.) Libby's Bavarian Style Sauerkraut, drained

  • 2 cans (15 oz.) garbanzo beans/chickpeas, drained

  • 1 pint grape tomatoes, halved

  • cracked black pepper


1. In large pot of boiling salted water, cook pasta according to package.

2. While pasta is cooking, melt butter in large skillet over medium. Add onion; sauté 5 minutes, stirring frequently. Stir in sauerkraut, garbanzo beans and tomatoes. Cook 10 minutes, stirring occasionally.

3. Drain pasta and return to pot. Mix in sauerkraut mixture. Top with cracked black pepper.