Tuesday, July 14, 2009

Cauliflower and Chickpea Pasta Salad alla Zombea

1 head cauliflower
1 cup pecan pieces
12 oz whole wheat gemelli
1 can chickpeas
1/2 red onion
1 red bell pepper
3 Tbsp lemon juice
salt
pepper
1/4 cup olive oil

Heat oven to 450 degrees. Trim, wash, and cut cauliflower into bite-size florets. Toss the cauliflower and pecans on a cookie sheet with just a tiny bit of olive oil and salt. Roast until cauliflower is spotted golden brown, stirring around after ten minutes and about twenty minutes total.

Bring water to a boil for the pasta, dump in the pasta & cook until al dente, about five minutes or according to package directions. While the pasta is cooking, rinse and drain the chickpeas. Just drain the pasta right over the chickpeas in the colander, and let it all cool; you can also drain the pasta over the the diced red onions, below, to make them less sharp.

Finely dice the red onion and pepper. Measure the lemon juice into a large bowl and season generously with salt & pepper, then whisk in the olive oil. Stir in the red onion and pepper, then the pasta, chickpeas, and pecans.

Good on its own, or on a green salad.

Per 1/8 recipe (this makes a lot), 346 calories. Per 1/10 recipe on green salad, 317 calories.

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