A fellow blogger was looking for a healthy way to get more veggies into her diet, and I promised to share a recipe I like. This recipe is great this time of year in the States when fresh, beautiful tomatoes are plentiful. Plus, garbanzo beans (chickpeas) are super good for you. High in fiber and protein, coupled with pasta they make a great light lunch or dinner.
Garbanzos and Pasta Salad
1 can (19 oz) garbanzo beans, rinsed and drained
1/3 cup extra-virgin olive oil
2 or 3 tablespoons fresh lemon juice or red wine vinegar or a mix
2 or 3 tablespoons fresh cropped parsley
1/2 teaspoon dried oregano or fresh if you have it
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups small pasta (note: I use Barilla’s Plus Multigrain Pasta)
2 cups fresh, ripe summer tomatoes, cubed
1 cup diced celery
1/2 cup diced red or Vidalia onion
Combine the garbanzos, oil, lemon juice or vinegar, parsley, oregano, salt and pepper in a bowl and let stand while you cook the pasta in salted water. Don’t overcook the pasta—just until al dente. Drain, rinse in cool water and drain again. Add the pasta, tomatoes, celery and onion to the first bowl. Toss and serve at room temperature.
I remembered a photo I took at a Roman market and thought it would be appropriate here. I always carry a camera with me when I shop at local markets--in Italy, in Alabama or wherever. The shot of the tomatoes was made last year at Montgomery's Curb Market. And yes, they were as good as they look.
