YIELD Makes 8 (1/2-cup) servings
Garbanzo beans can be purchased dried or, for simplicity, canned as they are in this recipe. They are known for their high vegetable protein content. To get the optimum use of the protein, combine this salad with meats and dairy foods.
|4||ounces uncooked spinach rotini or fusilli pasta|
|1||can (15 ounces) garbanzo beans (chickpeas), drained and rinsed|
|1/2||cup chopped red bell pepper|
|1/3||cup chopped celery|
|1/3||cup finely chopped carrot|
|2||green onions with tops, chopped|
|3||tablespoons balsamic vinegar|
|2||tablespoons reduced-fat mayonnaise|
|2||teaspoons prepared whole-grain mustard|
|1/2||teaspoon black pepper|
|1/4||teaspoon dried Italian seasoning|
- Cook pasta according to directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
- Combine pasta, garbanzo beans, bell pepper, celery, carrot and green onions in medium bowl.
- 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.
- Arrange lettuce on individual plates. Spoon salad over lettuce and garnish with cherry tomatoes, if desired.
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