Three Greens Salad With Garbanzos
|Cooked farfalle||4 Cup (64 tbs) (About 3 1/2 Cups Uncooked Bow Tie Pasta)|
|Trimmed arugula||4 Cup (64 tbs)|
|Sliced radicchio||2 Cup (32 tbs)|
|Belgian endive heads||2 Medium, quartered and thinly sliced lengthwise|
|Canned chickpeas||19 Ounce (1 Can Garbanzo Beans, Drained)|
|Balsamic vinegar||1 Cup (16 tbs)|
|Low salt chicken broth||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||2 Tablespoon|
|Chopped fresh flat leaf parsley||1⁄4 Cup (4 tbs)|
|Shaved parmesan cheese||2 Ounce|
Combine first 5 ingredients in a large bowl; toss well.
Combine vinegar, broth, and oil; stir well with a whisk.
Pour over pasta mixture; toss gently to coat.
Sprinkle with parsley and cheese.