Enjoy this fresh take on a classic summer dish. Chickpea pasta offers a chewy, protein-rich complement to seasonal cherry tomatoes, green beans and sweet corn. Topped with simple oregano vinaigrette, this salad is sure to be a hit at your next summer barbecue.
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4 ounces fresh green beans, cut into 1-inch pieces
8 ounces chickpea pasta shells
1 pint cherry or grape tomatoes, quartered
1 cup fresh corn kernels (from 1 ear)
1/2 a red onion, finely chopped
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Makes 4 servings
Calories: 306
Total fat: 11 g
Saturated fat: 1 g
Protein: 16 g
Carbohydrate: 43 g
Dietary fiber: 11 g
Sugar: 11 g
Added sugar: 0 g
Cholesterol: 0 mg
Sodium: 271 mg
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