Three Greens Salad With Garbanzos Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Cooked farfalle4 Cup (64 tbs) (About 3 1/2 Cups Uncooked Bow Tie Pasta)
 Trimmed arugula4 Cup (64 tbs)
 Sliced radicchio2 Cup (32 tbs)
 Belgian endive heads2 Medium, quartered and thinly sliced lengthwise
 Canned chickpeas19 Ounce (1 Can Garbanzo Beans, Drained)
 Balsamic vinegar1 Cup (16 tbs)
 Low salt chicken broth1⁄4 Cup (4 tbs)
 Extra virgin olive oil2 Tablespoon
 Chopped fresh flat leaf parsley1⁄4 Cup (4 tbs)
 Shaved parmesan cheese2 Ounce

Directions

Combine first 5 ingredients in a large bowl; toss well.
Combine vinegar, broth, and oil; stir well with a whisk.
Pour over pasta mixture; toss gently to coat.
Sprinkle with parsley and cheese.
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