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Three Greens Salad With Garbanzos

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Sprinkling
Ingredient: 
Cheese

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