garbanzo bean salad with pasta


garbanzo bean salad with pasta

You'd never expect a Garbanzo bean salad pasta recipe to taste this good. But in my opinion, almost everything mixed with pasta is great! Add some tuna and serve over a bed of crisp green lettuce and the only thing missing is the bread and the wine. A must at my table!

I love garbanzo beans, also known as chic peas or deci in Italian. They are so high in protein and so creamy in texture. Sometime I eat them by themselves with a drizzle of olive oil and salt and pepper.

I came up with this recipe because I wanted an added texture to my tuna pasta salad.

Garbanzo bean Salad Ingredients:

  1. 1 lb of Campanelle pasta shape, which means little bell
  2. 3 cans of premium albacore tuna in water, drained
  3. 1 bunch of Italian parsley, rinsed and chopped
  4. ½ cup diced yellow or red onion
  5. 1 cup diced red tomato
  6. 1 cup diced yellow tomato
  7. 1 28oz can of Garbanzo beans, drained
  8. ¾ cup Olive Oil
  9. splash of white wine vinegar (optional)
  10. salt and pepper to taste
  11. Shredded Iceberg lettuce

Garbanzo Bean Tuna Salad Preparation:

This is such an easy pasta recipe to prepare and like most Italian pasta recipes you don't really use mayonnaise but use the olive oil freely. It's so good for you and doesn't have any cholesterol.

You should cook the pasta first and rinse in cold water after you drain the pasta. Rinse until the pasta is cool to the touch. I like to drizzle just a touch of Olive Oil and mix so the pasta doesn't stick together. Now place the pasta in the refrigerator to cool.

Open the cans of tuna, drain the water, then place all the tuna in a large bowl. Use your hands to separate and mince the tuna so it's fine. Set aside while you prepare the rest of the ingredients.

Then chop both types of tomatoes, finely chop the onions and chop the parsley.

In a large bowl pour in the chilled pasta and then toss in the rest of the ingredients with the exception of the lettuce and stir until you've blended your garbanzo bean salad together. Add the salt, and serve in a bowl over the shredded lettuce.

You can use extra salad dressing if you'd like or just drizzle some more olive oil with balsamic vinegar on top. Don't forget the crisp glass of white wine. The perfect summer, cold pasta salad.

Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
Kira Volpi

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