Ingredients
For the marinade:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 3/4 teaspoon Italian seasoning
- 1 clove garlic, finely minced
- 2 teaspoons honey
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
For the salad:
- 1 16-ounce can garbanzo beans, drained and rinsed
- 2–3 cups cooked whole-wheat rotini pasta (substitute
with gluten-free bean pasta) - 3 tablespoons sundried tomatoes, chopped
- 1 cup finely diced zucchini (1 medium)
- ¼ cup parsley, finely chopped
- ¼ cup red onion, finely diced
- baby spinach*
Method
- Mix together the olive oil, lemon juice, vinegar, Italian seasoning, minced garlic, honey, sea salt, and pepper
in a large bowl and set aside. - Cook the pasta according to package instructions.
- Drain, rinse under cold water, and drain again.
- Add the garbanzo beans, pasta, sundried tomatoes, diced zucchini, parsley, and red onion and mix to combine.
For best flavor allow the bean/pasta mixture to marinate
3 hours or overnight. - Season with additional salt and pepper if desired.
- Toss with fresh baby spinach prior to serving.
Contributed by
Selva Wohlgemuth
REGISTERED DIETITIAN
Selva Wohlgemuth is a Registered Dietitian Nutritionist and owner of Happy Belly Nutrition in Bellingham, Washington. She specializes in gut health and has an in-depth knowledge of women’s health.
