Garbanzo Bean and Macaroni Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. macaroni | Or may sub. any pasta |
| 2 (19 ounce) can chickpeas (garbanzo beans) | Drained and rinsed. |
| 8 oz. shredded light cheddar cheese | |
| 1/2 cup olive oil | |
| 1/2 cup fresh lemon juice | |
| Optional Items to ADD | |
| 4 tomatoes | Washed, trimmed and chopped |
| 1 onion | Peeled, washed, and chopped |
| 1 teaspoon garlic powder | Peeled, washed, and minced. Or |
| 1/2 cup pitted black olives | Sliced. Optional |
| 1 teaspoon salt | To taste |
| 1/2 teaspoon ground black pepper | To taste |
| 2 tablespoons parley flakes |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a large pot of water to a boil. | |
| 2 | Add macaroni, and cook 8 to 10 minutes, or until al dente. | |
| 3 | Rinse under cold water to chill, and drain. | |
| 4 | Meanwhile, combine the chickpeas, tomatoes, onion, garlic, cheese, olives, salt, pepper, olive oil, and lemon juice in a large bowl. | |
| 5 | Set aside to marinate while the pasta is cooking. | |
| 6 | Mix macaroni with chickpea mixture. | |
| 7 | Cover, and refrigerate for at least 30 minutes to blend flavors. |
Posted in Meatless Lunch, Vegetarian Meatless Lunch Recipes
