With a refreshing lemon vinaigrette, chickpeas, and spinach, this salad makes a great light lunch or dinner alternative to a traditional mixed greens salad. For heartier fare, stir in some chopped cooked chicken.
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
3/4 cup golden raisins
1/4 cup (1 ounce) shredded fontina cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, grate rind and squeeze juice from lemon to measure 4 teaspoons and 1/4 cup, respectively. Combine rind, juice, olive oil, and next 3 ingredients in a large bowl, stirring with a whisk. Add spinach, chickpeas, and raisins; toss well.
Drain pasta, and immediately add to spinach mixture, tossing until spinach wilts. Sprinkle with cheese. Serve immediately.
Serve with: Cheesy Crostini
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Cooking Light Fresh Food Fast Weeknight Meals
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