Bring water to a boil in a large pot. While water boils, prepare other ingredients.
30 ounces garbanzo beans
If using canned garbanzo beans, drain the garbanzo beans in a colander and rinse well with cold water. If cooking dry beans, prepare according to package directions.
Place rinsed beans in a large bowl.
8 ounce bag of spinach
4 ounces crumbled feta cheese
¼ cup pecans (optional)
¼ cup olive oil
2 tablespoons lemon juice
2-3 garlic cloves, minced
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
Add ingredients to bowl with beans. Gently stir to combine.
1 tablespoon salt
When water boils, add salt.
16 ounces cavatappi or any spiral-shaped pasta
Add pasta to water. Stir frequently and cook until al dente, about 8 to 10 minutes.
Add pasta to bowl and toss salad to combine. Serve immediately.
Leftovers can be stored in an airtight container and will keep for four to five days in the refrigerator.
From MakeBetterFood.com. . (makebetterfood.com/recipes/spinach-cavatappi-salad/). Adapted from Cooking Light (2000).
Bring water to a boil in a large pot. While water boils, prepare other ingredients.
If using canned garbanzo beans, drain the garbanzo beans in a colander and rinse well with cold water. If cooking dry beans, prepare according to package directions.
Place rinsed beans in a large bowl.
Add ingredients to bowl with beans. Gently stir to combine.
When water boils, add salt.
Add pasta to water. Stir frequently and cook until al dente, about 8 to 10 minutes.
Add pasta to bowl and toss salad to combine. Serve immediately.
Leftovers can be stored in an airtight container and will keep for four to five days in the refrigerator.
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