Pasta Garbanzo Bean Salad
Serves 8 | Prep Time 1 hour 15 minutes | Cook Time 10 minutes
Ingredients
• 8 ounces Eden Spelt Ribbons
• 15 ounces Eden Garbanzo Beans, drained
or cooked Eden Dry Garbanzo Beans
• 12 organic cherry tomatoes, or 2 small organic tomatoes, diced
• 2 cups fresh basil, chopped
• 1 cup pitted black olives
• 1/4 cup scallions, sliced
• 3 cups mixed baby salad greens
Dressing
• 3 Tbsp Eden Apple Cider Vinegar
• 2 Tbsp Eden Brown Mustard
• 4 cloves garlic, pressed
• 1/2 tsp Eden Sea Salt
• 1/2 cup Eden Extra Virgin Olive Oil
• 1/8 tsp Eden Black Pepper
Directions
Cook pasta according to package directions. Rinse, drain and combine the pasta and beans in a bowl.
To make the vinaigrette place the vinegar, mustard, garlic, salt and pepper in a bowl. Whisk, slowly add the oil and continue whisking until it thickens. Pour the dressing over the pasta and chickpeas. Cover, let sit at room temperature and allow to marinate for 1 hour or refrigerate for up to 24 hours.
Before serving, add the cherry tomatoes, basil, olives and scallions to the pasta mixture. Toss together and serve on a bed of salad greens.
Nutritional Information
Per serving: 356 calories, 17g fat (41% calories from fat), 8g protein, 45g carbohydrate, 9g fiber, 0mg cholesterol, 330mg sodium