Three-Greens Salad with Garbanzos

Cooking Light
6 servings (serving size: 2 cups)


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4 cups cooked farfalle (about 3 1/2 cups uncooked bow tie pasta)
4 cups trimmed arugula
2 cups thinly sliced radicchio
2 medium heads Belgian endive, quartered and thinly sliced lengthwise
1 (19-ounce) can chickpeas (garbanzo beans), drained
6 tablespoons balsamic vinegar
1/4 cup low-salt chicken broth
2 tablespoons extra-virgin olive oil
1/4 cup finely chopped fresh flat-leaf parsley
2 ounces shaved Parmigiano-Reggiano cheese


Combine first 5 ingredients in a large bowl; toss well. Combine vinegar, broth, and oil; stir well with a whisk. Pour over pasta mixture; toss gently to coat. Sprinkle with parsley and cheese.

Created date

October 2003

Nutritional Information

Calories 290
Caloriesfromfat 27 %
Fat 8.6 g
Satfat 2.3 g
Monofat 4.3 g
Polyfat 1 g
Protein 12 g
Carbohydrate 41.7 g
Fiber 5.1 g
Cholesterol 6 mg
Iron 2.4 mg
Sodium 339 mg
Calcium 203 mg