Chickpea Spinach Pasta Salad

1. Bring a large pot of water to a boil, and cook pasta according to package directions (about 8 minutes, usually).

2. While pasta is cooking, mix lemon juice, olive oil and minced garlic in a very large salad bowl.

3. When pasta is done, drain it and put in bowl with dressing, so it can absorb the lemony sauce.

4. Add chickpeas and spinach, and toss thoroughly. Sprinkle with feta when ready to serve.

Note: Rotini works well in this recipe, since the little bits of sauce and feta cling to the spirals. Serve lukewarm or chilled, according to your preference.

Grain:

Wheat [1]

Ingredients:

6 ounces uncooked whole wheat (or other whole grain) pasta

Juice of one small lemon

3 Tablespoons extra-virgin olive oil

2 cloves garlic, minced

4 cups fresh raw spinach leaves, chopped

1 (15 ounce) can chickpeas (also called garbanzos), drained and rinsed

2 ounces crumbled feta cheese

Active time:

15 minutes

Yield:

4 servings

Nutrition:

Calories: 411, Total Fat: 15g, Saturated Fat: 4g, Sodium: 498mg, Carbohydrate: 59g, Fiber: 5g, Protein: 14g

Author:

An Oldways recipe and photo. Media: contact us [2] for permission to reprint and for a hi-res image.

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy Affordable Staff Favorites

Course:

Side dishes

Meal:

Lunch

Dietary choice:

Vegetarian

Rating:

Description:

This recipe can be made ahead and served chilled — or enjoyed as soon as it’s ready at room temperature. A very simple and economical recipe, ready in the time it takes to cook the pasta.