Chickpea Pasta Salad the Editors of Publications International, Ltd.
Makes 8 servings
|4||ounces uncooked spinach rotini or fusilli|
|1||can (15 ounces) chickpeas (garbanzo beans), rinsed and drained|
|1/3||cup finely chopped carrot|
|1/3||cup chopped celery|
|1/2||cup chopped red bell pepper|
|2||green onions with tops, sliced|
|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. Rinse under cold running water until cool; drain.
- Combine pasta, chickpeas, carrot, celery, bell pepper 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.
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||16 %|
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