Ingredients
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1 (16 ounce) package rotelle pasta
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2 tablespoons extra virgin olive oil
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½ cup chopped oil-cured olives
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2 tablespoons minced fresh oregano
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2 tablespoons chopped fresh parsley
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1 bunch green onions, chopped
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1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
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¼ cup red wine vinegar
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½ cup grated Parmesan cheese
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salt and pepper to taste
Directions
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Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
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As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.
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Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.
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When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.
Nutrition Facts (per serving)
424 | Calories |
10g | Fat |
69g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 424 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 2g | 11% |
Cholesterol 6mg | 2% |
Sodium 485mg | 21% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 6g | 20% |
Total Sugars 3g | |
Protein 16g | 31% |
Vitamin C 11mg | 13% |
Calcium 139mg | 11% |
Iron 4mg | 19% |
Potassium 356mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.