Spinach Pasta Chickpea Salad with Salmon

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

Grain:

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

Active time:

25 minutes

Yield:

4 servings

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

Diet:

Mediterranean Diet

Recipe tags:

Quick & Easy Staff Favorites

Course:

Main dishes

Meal:

Dinner

Dietary choice:

Gluten-free

Rating:

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.