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Home » seasonal recipes

Chickpea Pasta Salad with Oranges

Submitted by on August 12, 2010 – 7:12 am | 3,194 views
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Preparation Time: 1 hour, 15 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:

4 oz multicolored corkscrew pasta, uncooked
2 navel oranges, separated into segments and halved
15 oz can 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 vinegar
1/4 cup juice
1 Tbsp canola oil
1 tsp basil, dried or fresh
1 tsp crushed oregano
1/2 tsp rosemary, dried or fresh
1 clove garlic minced
1/4 tsp black pepper

Directions:

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, red bell pepper, 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.

Diabetic Exchange**:

Fruit: 0
Vegetables: 0
Meat: 0
Milk: 0
Fat: 1
Carbs: 2
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Source: CDC

Tags: american, basil, bean, broccoli, calorie, canola, diabetic, fat, fruit, garbanzo, garlic, meat, milk, olive, orange, orange juice, oregano, pasta, pea, pepper, recipe articles, rosemary, salad, vegetable, vinegar, water, wine

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