Cooking Utensils
Large pot, colander, large bowl, spoon
Prep Time
5 Minutes
Cook Time
25 Minutes
Try this quick and easy recipe made with staple ingredients easily found in your pantry!
Health Information
Basic Nutrition
Serving Size: 1 cup
Makes 10 servings! Cut recipe in half if serving less.
Food Group Servings
Macronutrients
Micronutrients
Ingredients
1 fifteen oz. can of garbanzo beans (chickpeas), drained and rinsed
1 six ounce chicken breast, drained and rinsed
1 cup mixed vegetables, fresh or frozen
16 oz. whole-wheat pasta
Others
- ½ cup balsamic vinaigrette salad dressing
Instructions
Step 1:
Bring a gallon-sized pot of water to boil. Cook pasta according to package instructions.
Step 2:
Two minutes before pasta is finished cooking, add in the frozen mixed vegetables. Once pasta is cooked and vegetables are tender, drain into colander.
Step 3:
While pasta and vegetables are cooking, gently mix the rinsed and drained beans, chicken and salad dressing in a large bowl until combined.
Step 4:
Add the pasta and vegetables to the bowl and mix with the beans, chicken and salad dressing. Serve salad warm or cold.
Tips and Tricks:
- You can use tuna instead of chicken if you prefer.
- If you don’t like garbanzo beans (chickpeas), feel free to use any other bean.
- When choosing pasta shapes, look for smaller shaped shells (rotini, macaroni, shells) as it will mix in better with everything else!
- Try your favorite oil-based salad dressing instead of balsamic.
Recipe adapted from Eatright.org
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