 Chickpea Pasta Salad
Makes 8 servings
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Ingredients
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4
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ounces uncooked spinach rotini or fusilli
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1
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can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
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1/3
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cup finely chopped carrot
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1/3
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cup chopped celery
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1/2
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cup chopped red bell pepper
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2
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green onions with tops, sliced
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3
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tablespoons balsamic vinegar
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2
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tablespoons reduced-fat mayonnaise
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2
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teaspoons prepared whole-grain mustard
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1/2
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teaspoon black pepper
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1/4
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teaspoon Italian seasoning
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Leaf lettuce
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1. Cook pasta according to directions, omitting salt; drain. Rinse under cold running water until cool; drain.
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2. Combine pasta, chickpeas, carrot, celery, bell pepper and green onions in medium bowl.
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3. Whisk together vinegar, mayonnaise, mustard, black pepper and Italian seasoning in small bowl until blended. Pour over salad; toss to coat evenly. Cover and refrigerate up to 8 hours.
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4. Arrange lettuce on individual plates. Spoon salad over lettuce.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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129
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Calories from Fat
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16 %
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Total Fat
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2 g
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Saturated Fat
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<1 g
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Cholesterol
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1 mg
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Carbohydrate
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22 g
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Fiber
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3 g
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Protein
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5 g
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Sodium
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242 mg
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Dietary exchanges
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1-1/2 Starch
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1/2 Fat
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Printed
from fbnr.com
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