Chickpea Spinach Pasta Salad
| Serves | 4 |
|---|---|
| Ingredients | Pasta |
| Menu Part | Salad |
| Cuisine Type | Mediterranean |
Oldways
Boston
Pasta salads are a smart choice when the weather turns colder and the variety of vegetables available is not as great. This salad combines chickpeas and whole-grain pasta for a plant-forward menu item that follows the health guidelines of the Mediterranean diet.
Ingredients
6 oz. uncooked whole-wheat or other whole-grain short pasta (rotini, ziti or rigatoni)
Juice of 1 small lemon
3 tbsp. extra virgin olive oil
2 garlic cloves, minced
4 cups fresh spinach leaves, torn into small pieces
1 can (15 oz.) chickpeas, drained and rinsed
2 oz. crumbled feta cheese
Steps
1. Bring a large pot of water to a boil over high heat. Add pasta; cook about 8 minutes until al dente.
2. Meanwhile, in very large salad bowl, whisk lemon juice, olive oil and garlic for dressing. Drain pasta well; add to bowl with dressing and toss to coat.
3. Add drained chickpeas and spinach; toss thoroughly to combine. To serve, portion onto plates and sprinkle with feta.
Photograph courtesy of Oldways; www.oldwayspt.org