Thursday, January 3, 2013


Again this salad as part of my NYdinner this salad because it has chickpeas as one of the ingredients. Made some changes to what I have at home.

Chickpea Pasta with Spinach, Sun Dried Tomatoes, and Walnuts
adapted from Mollie Katzen's Get Cooking
*serves 4-6 

-1 can chickpeas
-1/4 cup balsamic vinegar
-1 tsp minced garlic
-3/4 tsp salt
-1/2 tsp dried thyme 
(I omitted, didn't have on hand)
-1/2 tsp dried oregano
-1/4 cup olive oil
-1/2 lb fresh mozzarella (cut into dice)
-pepper (did not have them at home)
-1/2 lb small or medium-sized pasta shells ( did not have these at home)

-1/4 cup grated parmesan cheese (did not have these at home)
-2-4 cups chopped fresh spinach (substiture with local romaine lettuce)
-1/2 bag sun dried tomatoes, chopped ( chopped 6 pieces of the un dried tomatoess)
-3/4 cup toasted walnuts
-1 avocado, chopped 
1. Rinse chickpeas. Combine vinegar, garlic, salt, thyme, oregano, and olive oil. Whisk to mix. Stir in chickpeas, mozzarella, and lots of pepper. Cover and let sit at room temperature for 30 min-1 hour.
2. Make pasta according to box. Drain and add to chickpea mixture.
3. Toss with parmesan, spinach, sun dried tomatoes, and walnuts. Serve immediately.

**FYI, leftovers are good, but they do dry out some. If you have leftovers, you may want to rejuvenate with a sprinkle of olive oil and balsamic

No comments:


Related Posts with Thumbnails