Ingredients
Scale
Prepare Pasta
- 7.5 ounces dry chickpea penne pasta (1, 8 oz box; Tolerant Brand recommended)
For Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- pinch of salt (to taste)
- pinch of ground black pepper (to taste)
For Salad
- 4 cups arugula (1, 5 oz pkg)
- 1/2 cup sundried tomato, sliced
- 1 1/2 cups cooked chickpeas (rinsed and drained; 15 oz can=1 1/2 cups)
- 1/2 cup Parmigiano Reggiano (shaved preferred; any shaved hard cheese could be used)
Instructions
- Boil pasta according to package directions. Drain and rinse under cold water.
- Prepare dressing in a large mixing bowl. Add pasta and all remaining ingredients.
- Divide into 4 portions and enjoy.
Notes
- Do be sure to check out the original recipe on SkinnyTaste.com; they have wonderful resources (like videos) and MANY easy, tasty, and balanced recipe ideas!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Diet: Vegetarian
Nutrition
- Calories: 475
- Sugar: 9g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 10mg