Yes ladies and gentleman..ANOTHER chickpea recipe. 😉 No, really. My real intent for posting this recipe today though is that my arugula is here!! It’s that time of year and this peppery green makes for a fantastic salad.
Whole Wheat Shells with Chickpeas and Arugula
8 ounces uncooked whole-wheat shells
3 T olive oil
1 3/4 cups cooked chickpeas (about one 15-ounce can)
4 cups packed arugula, chopped
1/3 cup dried cranberries or raisins
1/2 cup sun-dried tomatoes, sliced
4 ounces crumbled feta cheese
salt and freshly ground black pepper (to taste)
1/2 cup chopped toasted walnuts (optional)
Cook shells until al dente (about 8 minutes)
Drain and transfer to a large bowl, drizzle with olive oil and toss to distribute
While pasta is still hot, add chickpeas, arugula, dried fruit and tomatoes.
Cool to room temperature and stir in feta.
Taste and add salt and pepper (feta tends to be salty, so go easy)
Top with toasted walnuts and serve.
Thank you to L who made me feel better about my garbanzo bean obsession with this comment:
“They are good because they fake you out like you are eating pasta but you aren’t!
Good gluten free sub”
Although this one has whole wheat shells in it, L quickly pointed out that you could substitute quinoa or rice pasta if you’d like and I’m excited to hear from her about how it tastes when she gets a chance to make it. (umm..I think you’ve just been tasked L 😉 )