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Three-Greens Salad with Garbanzos

Yield 6 servings (serving size: 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.