- Set a large pot of water to boil, then cook pasta according to instructions (about 8 minutes or so).
- While the pasta is cooking, make the dressing, by combining the garlic, lemon juice, and olive oil in a large bowl.
- Drain the pasta, let cool a few minutes, then add to bowl. Add chickpeas, spinach leaves, and feta, and combine well.
- Salad can be eaten as is (slightly warm) or cooled for up to four hours (more may wilt spinach) until you’re ready to eat.
- Grill salmon on an outdoor grill or under a broiler until fish flakes easily. Time will vary according to thickness of fish but will usually be 10 minutes or less.
Banner Image:
PastaSpinChick.png
Ingredients:
6 ounces pasta, preferably whole grain
2 cloves garlic, minced
Juice of 1 lemon
4 tablespoons extra virgin olive oil
1 can (15 oz. or so) low-sodium chickpeas, rinsed and drained
6 cups chopped spinach leaves, packed
2 ounces feta cheese, crumbled
1 pound salmon
Nutrition:
Calories 648, Total Fat 33g, Saturated Fat 7g, Cholesterol 83mg, Sodium 380mg, Total Carbohydrates 51g, Dietary Fiber 10g, Protein 40g
Author:
An Oldways recipe and photo
Dietary choice:
Gluten-free
Description:
Make this easy spinach chickpea pasta salad in minutes, then add a piece of salmon cooked on the grill, for a delicious summer meal.