Chickpea Pasta Salad with Oranges
Protein: 14 g
Carbs: 56 g
Fat: 10 g
Saturated Fat: 0 g
Sodium: 210 mg
Fiber: 12 g
Enjoy this tantalizing change of pace entree salad. Perfect for when you're feeling creative.
4 oz, multicolored corkscrew pasta, uncooked
2 navel oranges, separated into segments and halved
15 oz, can garbanzo beans, rinsed and drained
3/4 cup, broccoli florets
2-1/4 oz, can black olives, drained
1/2 cup, sliced green onion
1 cup, diced red bell pepper
1/4 cup, red wine vinegar
1/4 cup, orange juice
1 Tbsp, canola oil
1 tsp, basil
1 tsp, crushed oregano
1/2 tsp, rosemary
1 clove garlic, minced
1/4 tsp, black pepper
||Cook pasta according to package directions; drain. Rinse with cold water, drain well again.
||In a large bowl, combine pasta, orange sections, garbanzo beans, broccoli, cauliflower, olives, and green onion.
||Combine dressing ingredients in a container with a lid. Cover and shake until blended. Pour dressing mixture over pasta mixture; toss to combine.
||Cover and chill at least 1 hour, stirring occasionally.