1
(15-oz.) can garbanzo beans or Progresso™ Chickpeas, drained, rinsed
1
(2 1/4-oz.) can sliced ripe olives, drained
3
green onions, sliced
2
small tomatoes, seeded, coarsely chopped
1
medium cucumber, seeded, coarsely chopped
1
(10-oz.) pkg. Italian-blend mixed salad greens
2
oz. (1/2 cup) crumbled feta cheese
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Steps
1
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
2
Meanwhile, in jar with tight-fitting lid, combine all dressing ingredients; shake well.
3
In large bowl, combine garbanzo beans, olives, onions, tomatoes and cucumber; mix gently. Add cooked rigatoni. Pour dressing over salad; mix gently. If desired, cover and refrigerate until serving time.
4
To serve, arrange salad greens on serving platter or individual salad plates. Spoon salad over greens; sprinkle with cheese.
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Garbanzo beans or chickpeas are popular in Mediterranean, Indian and Middle Eastern cooking. Pale in color, these irregular-shaped beans have a mild, nutty flavor and a firm texture. Garbanzo beans work well in soups and salads because they retain their shape, even after cooking.
Penne or mostaccioli pasta can be substituted for the rigatoni. Greek kalamata or French niçoise olives can be substitute for the ripe olives.
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Nutrition Facts
Serving Size:1 Cup
Calories
130
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
4mg
1%
Sodium
210mg
9%
Total Carbohydrate
15g
5%
Dietary Fiber
3g
12%
Sugars
1g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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